Method: Clean the cow's feet and hooves and blanch them for later use. Add the ingredients and cover with wine. Then put it in the pot and simmer. After about half an hour, the aroma will begin to float out. It really floats far away, hee hee.

Tip: Use wine as water, no need to add additional water.

Features: Fragrant and spicy, chewy beef trotters + 1 point + 2 points + 3 points + 4 points + 5 points Ingredients: 500 grams of cooked beef tendon, 100 grams of beef tenderloin, 25 grams each of cooked bamboo shoots and red pepper,

15 grams of green garlic, 1 egg white, 50 grams of soy sauce, 20 grams of Shaoxing wine, 10 grams of minced ginger, 2 grams each of refined salt and white sugar, 300 grams of beef broth, 25 grams of wet starch, 50 grams of duck fat, and 1 gram of MSG.

Method 1. Cut the beef tendon into sections, and cross-cut the knife (three knives and six petals) on one end to reach three-quarters of the tendon section.

Slice red pepper and winter bamboo shoots.

Cut green garlic diagonally into sections.

Slice beef tenderloin.

2. Use 15 grams of wet starch for the beef slices, mix well with egg white and sizing.

Heat up duck fat in a wok, add beef tendons and stir-fry.

3. Add beef broth.

Cook soy sauce, Shaoxing wine, refined salt, sugar, and bamboo shoot slices until cooked.

4. Add the beef tenderloin slices and scatter them, add the red pepper slices, roast the green garlic slightly, add MSG, thicken with wet starch, and serve on a plate.

Tips: Features: flexible tendons, thick and smooth soup, nutritious and nutritious.

Operation tips: Choose cylindrical tendons and cook them slowly over low heat.

The average bonus points of 9 cooks for roasted beef tendon is 4.3 + 1 point + 2 points + 3 points + 4 points + 5 points. Ingredients: 250g beef tendon, auxiliary ingredients: 25g rapeseed heart, seasoning: 1g pepper, soy sauce

10 grams, 5 grams of ginger, 10 grams of rice wine, 1 gram of monosodium glutamate, 25 grams of vegetable oil, 5 grams of green onions, 1 gram of cornstarch. Method 1. Put the raw beef tendons in a small casserole, add 3 times the water, and cook over a slow fire until it is 80% mashed.

Take it out and set aside; 2. Add 20 ml of water to the gordon powder to make gravy; 3. Stir-fry the rapeseed hearts in a hot oil pan, then pour in the beef tendons, cooking wine, ginger slices, soy sauce and original soup; 4. After boiling, add

Add MSG and the prepared gravy, and add pepper after it is cooked.

Braised Beef Tendons: 8 cooks earned an average of 4.2 points + 1 point + 2 points + 3 points + 4 points + 5 points Ingredients: 4 beef tendons, Seasoning: 1 pot of braised soup, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of cooking wine

Method 1. Blanch the beef tendons first, then rinse off the foam.

2. Put in boiling water, the water should cover the beef tendons, add onion, ginger and cooking wine, and cook in a pressure cooker for about 40 minutes.

3. Take it out and put it into the stewed soup, stewing it on low heat for about 30 minutes, then turn off the heat and soak it. When the soup is slightly cool, take it out and then slice it into pieces.

Tip: It saves time to cook in a pressure cooker. It cooks quickly and becomes soft. It takes a long time to cook in an ordinary pot.