Steps:
1, first buy this fresh beef tendon.
2. Users need to soak the beef ribs in clean water and change the water for many times.
3. Cut two knives on the soaked beef ribs, and then boil them in cold water to remove the foam. After boiling, continue to cook for 5 10 minutes.
4. Prepare the cooking juice during the process of cooking beef ribs. First, peel, core and cut half an Asian pear (round pear with brown skin). Add half a large onion, cut into pieces, and put it in a blender to make mud.
5. Another preparation: 2 cups of water, 4 tablespoons of soy sauce, 8 cloves of minced garlic, 1 tablespoon of cooking wine, 1 tablespoon of brown sugar, 1 tablespoon of sesame oil, and the previous pear onion puree. Mix evenly.
6. Remove the beef tendon after defoaming, rinse it with hot water and put it in a clean pot.
7. Pour in the prepared boiled juice. Bring the beef to a boil, turn to low heat until the beef is cooked and rotten, and stick it thoroughly with chopsticks.
8. Prepare vegetables when stewing beef ribs. I only put carrots and white radishes. Koreans usually put red dates, potatoes, mushrooms and chestnuts.
9. Stew the beef ribs until they can be penetrated by chopsticks, and add the vegetable pieces to continue stewing.
10, stew until the dish tastes rotten, add 1 tablespoon millet oil and 1 tablespoon sesame oil, and collect the juice over high fire.
1 1. Tell me about this mulyeot alone. Its English name is corn.
12. Stir while collecting juice to prevent the pan from sticking. Sprinkle a handful of onions before cooking and turn them over.
The above contents refer to Baidu Encyclopedia-Braised Beef Tendons.