Ingredients: radish 1, beef tendon 500g, cooking wine 1 spoon, 3 slices of ginger, steamed stuffed bun 1 spoon (see tips), soy sauce 1 spoon, oyster sauce 1 spoon, a little rock sugar, half a spoon of salt and chopped green onion.
Steps:
1, wash the beef tendon.
2, fire, after boiling water, add cooking wine, put the beef tendon in the fire for 5 minutes, skim off the floating foam, and pick it up for later use.
3. Pour peanut oil into the wok.
4. Add ginger slices.
5. Add beef tendon and beef brain and stir fry.
Step 6 add soy sauce.
7. Add oyster sauce.
8, stir fry evenly.
9. Add the right amount of boiling water.
10, add salt. Don't add too much, try it later.
1 1. Put the stew bag in and stew for five minutes.
Peel white radish.
13, white radish cut into small pieces.
14, pour the cooked beef tendon and beef brain into the cast iron pot. When the fire boils, turn to low heat and stew 15 minutes.
15 and 15 minutes later, add white radish and continue to stir and stew 15 minutes.
16 finally, collect the juice from the fire, and don't collect it too dry.
17, just add chopped green onion before baking.
18, eat while it's hot.