Practice

1, beef tendon cold water wash, cut into 3cm square.

2. Peel the potatoes and carrots and cut into 3cm cubes. Cut ginger into thin slices.

3, beef cubes into the pot, add cold water, cook for 2 minutes.

4, beef cubes into the casserole, add star anise, cinnamon, allspice, soy sauce, cooking wine, tomato sauce, large onion sections and old ginger, water into the casserole, high heat to boil and then turn to low heat and simmer for 60 minutes.

5, potatoes and carrots into the casserole, into the salt, even after stewing on low heat for 20 minutes can be.

Prepared materials: 2 potatoes (about 400g), 500g beef tendon, 3 star anise, 1 piece of cinnamon, 2 spices, 20g tomato paste, 2 tablespoons each of soy sauce and cooking wine (30ml), 1 carrot, 1 section of green onion, 1 piece of ginger (about 5g), 1 teaspoon (5g) of salt and 1500ml of water.

The recipe of Braised Beef Tendon Stewed Potato is as follows:

1, rinse the beef tendon with cold water and cut into 3cm size cubes.

2, potatoes and carrots peeled, washed and cut into 3cm size of the hobnail block to be used, ginger cut into thin slices.

3, the beef block into the soup pot, add enough cold water, the amount of water completely submerged over the beef block, boil over high heat and continue to cook for 2 minutes, until the blood froth completely pattered out of the beef block, fish out.

4, the beef into the casserole, add star anise, cinnamon, sesame leaves, soy sauce, cooking wine, tomato sauce, scallions and ginger, then the water into the casserole, high heat to boil and then turn to low heat and simmer for 60 minutes.

5, and finally put the potato hobnail pieces and carrot hobnail pieces into the casserole, and then adjust the salt, mix well and continue to simmer for 20 minutes on low heat.