Materials: 500 grams of beef hoof tendons, 3 mushrooms, green onions and ginger, 2 daikon, white wine, salt, oyster sauce, chicken broth, chicken broth, chicken broth, salt, salt, appropriate amount.
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Practice: 1, buy back the hoof tendon to remove the surface of the tendon membrane, clean.
2, make a pot of water, when the water boils, put the hoof tendons, green onions, ginger, dashi, a bottle of white wine.
3, after the water boils, the cow hoof tendons will be served, put into the cool water.
4, the cattle hoof tendons into the electric pressure cooker, put the appropriate amount of onion and ginger, salt, dashi, baking soda, white wine, boiling water, the amount of water to just missed the cattle hoof tendons appropriate.
5, cover the lid, select the hoof tendon class, about 30 minutes. 30 minutes after the pressure cooker deflated (this step I repeated twice, in order to make the cow hoof tendon can be more soft and rotten)
6, hairy cow hoof tendon take out, and once again put into cool water to cool through.
7, the cow hoof tendons cut into medium-sized strips.
8, and then into the boiling water blanch, the water can be sheng out, drained.
9, the pan is hot, the pan into the amount of salad oil, put the shallots stir-fried.
10, stir-fry until the scallions are golden brown, put the beef trotters stir-fry.
11, into the appropriate amount of soy sauce stir fry evenly.
12, into the appropriate amount of chicken broth, oyster sauce, chicken essence, mushrooms, stir fry evenly, open the pot and then turn to simmer for 30 minutes, simmering time do not cover the lid. 30 minutes later to turn to high heat juicing, so that a plate of braised hoof tendon is ready.