225g beef tendon, 50g onion, 45g vegetable oil, 5ml cooking wine, 2g monosodium glutamate+0g, 2g salt, 0.2g pepper, 6g soy sauce 10ml, 6g starch, 3g sugar and 70g soup.

working methods

1, the cooked beef tendon is supercooled with water and replaced with strips. Beijing green onions are divided into two parts and replaced with 5 cm long sections.

2. Drain beef tendon twice with hairy soup and soak it.

3. Put the oil in the pot, stir-fry the scallion in the wok with low fire until the tooth is yellow, and take it out for use. Pour the soup into the original pot, add salt, monosodium glutamate, cooking wine, soy sauce, sugar and pepper, add beef tendon (drain the water), and cook with low heat until the tendon and glutinous taste, thicken the water starch, add the scallion and push out the pot.

trait

Golden red, mellow, salty and fresh, full of onion fragrance.

The method of spicy beef tendon

[Raw material/seasoning]

600g beef tendon

Hot sauce in oyster sauce 1 pot

[production process]

1. Boil beef tendon in water for 40 minutes, then take it out and drain it for later use.

2. Boil the spicy oyster sauce, add the beef tendon, simmer for about 60 minutes, and insert it with chopsticks. If it can penetrate, it means that beef tendon is delicious. Put the beef tendon in a dish and decorate with a little parsley.