Cold beef tendons

Ingredients: 250 grams of cooked beef tendons, 100 grams of yuba, ginger, minced garlic, refined salt, vinegar, soy sauce, sesame oil, and appropriate amount of MSG.

Preparation method: 1. Blanch the cooked beef tendons in boiling water, wash off the meat, cut into 1 to 1.5 cm long sections, and set aside.

2. Soak the yuba in boiling water until soft, cook, cut into 2 cm long sections, squeeze out the water,

mix with beef tendons. Add ginger, minced garlic, refined salt, vinegar, soy sauce, sesame oil, and MSG, mix well

and serve.

Steamed beef trotters

A local Qinghai halal dish cooked with beef trotters. Burn the cow's hooves over a fire to remove the hair, smash the shell, soak it in alkaline water to remove the charred skin, scrape and wash it repeatedly to make the skin golden brown, boil it in a pot, and then steam it in a cage; remove the big bones. Continue steaming until the tendons are tender and the skin is open, then cut the tendons into strips; add pepper, Sichuan pepper powder, salt, soy sauce, and chili powder, mix well, put it into a bowl and steam again to make the seasoning take on the main flavor; put it into a plate , pour fresh beef soup, sprinkle with coriander, minced garlic, etc. and serve.

Stewed beef tendons

Main ingredients/auxiliary ingredients: 1. 350 grams of fresh beef tendons;

2. 15 grams of green onions, 10 grams of ginger slices, 50 grams of cooking wine g, 25g soy sauce, 10g refined salt, 25g sugar, 1.5g MSG, 1 star anise, 10g sesame oil, 750g cooking oil (approximately 35g consumption).

Preparation method:

1. Wash the beef tendons, absorb the water with a clean cloth, and cut them into sections about 3 cm long;

2. Put the wok on high heat, add oil, and when it is 70% to 80% hot, add the beef tendons and fry for about 3 minutes. When the beef tendons are stiff and the surface turns golden brown, pour it into a colander and drain the oil;

3. Leave remaining oil in the wok, add star anise and stir-fry until fragrant, add shredded green onions, ginger slices, Shaoxing wine, soy sauce, white sugar, refined salt and 1750 grams of water, then add beef tendons and bring to a boil, cover and use Simmer over low heat for about 5 hours. When the beef tendons are crispy and the marinade is thick, remove the onion knots, ginger slices and star anise, add MSG, pour in sesame oil, and serve.