Put the washed beef tendon into the pressure cooker, add water to the not over beef tendon, add green onion, ginger, star anise and a little white wine, steam for 40 minutes and then press, then stew for 20 minutes. Be careful not to boil the pot with boiling water while stewing and salt in advance. You can use chopsticks to judge whether it is cooked or not when cooking. Don't cook for too long or it will be hard and taste bad. It's almost done. If you're using a regular pot, bring it to a boil over high heat, then simmer over low heat for 1.52 hours. Then leave the lid on and simmer for about 40 minutes. Washed beef tendons are hard to cook. It is recommended to use a pressure cooker. First wash the bought beef tendon, put it into the pressure cooker and cook it for about 15 minutes.

Then take it out and stir-fry with chili garlic, add the beef tendon, put some oyster sauce cooking wine, and add some water to simmer. Put the beef tendons into a pressure cooker, add water until it is not over the tendons, add a little green onion, ginger, star anise and white wine. If you're using a regular pot, bring to a boil over high heat, then simmer over low heat for 1.52 hours. Then leave the lid on and simmer for about 40 minutes. Now when it comes to beef tenderloin, I'm sure the first thing that comes to mind is eating barbecue. When you eat barbecue, the grilled beef tendon is especially delicious, fresh and spicy.

Put the washed beef tendon into the pressure cooker, add a cup of cold beer, add green onion, ginger, star anise and white wine, press for about 40 minutes, then stew for 20 minutes, almost an hour. The wine tastes great. But how do you make beef tendon at home? How do you make it taste good? Let's share how to make beef tendon. Once the beef tendon is simmering, we can start making the sauce. Take an empty bowl and put two spoons of sugar, dissolve it with a little water, then add four spoons of soy sauce, salt and MSG, then add cumin and pepper according to your taste. Spicy Beef Tendon: 2-3 beef tendons. Ingredients: 1 tablespoon of chili sauce, salt, sugar, vinegar, spicy meat sauce, MSG, a small amount of shredded ginger and green onion.

Wash the beef tendons, mix with green onion, ginger and garlic, and place in a pressure cooker for about an hour. Once cooled, cut into thin slices (the thinner the better). Stir the ingredients together. Key Points: Beef tendon is the soft tendon in the neck of the cow, and the two main tendons on the cow's back are connected to the motor muscles throughout the body. It is said that there is only one or two pounds of tendon in a 200+ pound cow, and the market quantity is relatively small. The texture is hard and not easy to cook. Those who like soft flavors can take more time to simmer slowly. Cooked mate means that all or some of the ingredients must be heated through hot blanching, brining, deep-frying, and so on. Or served with a dipping sauce. For example, meat, seafood, etc. After cooking, let it cool and then mix, which is as refreshing and appetizing.

Ingredients: main ingredients: 300 grams of beef tendon, 300 grams of crispy bones; Accessories: 2 spoons of bean paste, 4 spoons of sweet flour sauce, 2 spoons of soy sauce, 1 spoon of sugar, 2 star anise, 1 onion, 1 large piece of ginger, a little salt.

Barbecue beef tendon finished. Extended data: beef tendon is mainly protein (collagen), so the nutritional value of beef tendon is not very rich. In fact, beef tendon is not mainly reflected in its nutrition, but because it is delicious and chewy, the more you chew the more flavor, so by many friends. Beef tendon grows on the back of the cow and is the main tendon connecting the motor muscles of the whole body. Due to its hard texture and difficulty in cooking, it is usually discarded. Since Xinjiang lamb kebabs appeared on the market, beef tendon has appeared on our table in large quantities. As a dish, Banjin originated in Sichuan. The famous Szechuan cuisine uses beef mince as the main ingredient, and then it spread to Chongqing, where Chongqing people developed Panjin into a snack.