Bull's Nest Bone made into Bull's Nest Bone Stewed Potato and Braised Bull's Nest Bone delicious.

1, beef bones stewed potatoes

Beef bones soaked in cold water, clean, put in a pressure cooker with water, scallions, ginger pressure 25 minutes. When the pot cools down, open the lid and fish out the stewed cow's nest bone. Cut the potatoes into cubes. Remove the tendons from the boiled beef bones and cut them into small pieces. You don't need to pick the bones so clean, you can still put them in the pot to make soup next time.

Put oil in the pot, add two spoons of sugar, stir fry until blistering color, then add two spoons of soy sauce, stir fry twice, under the beef tendon, and then add a little water, not over the beef tendon can be, and add two spoons of soy sauce, and then under the potatoes, stewed for 20 minutes, this dish is ready.

2, braised cattle nest bone

Cattle nest bone with water soaked ten minutes after washing. Put into the water to blanch the blood foam. After blanching the cow's nest bone fish out to dry until not hot. The bones on the tendon pick off cut into small pieces. In a pot of water, add ginger, sesame leaves, spices and bring to a boil. Pour the cow's nest bone to boil, remove the floating foam on the top and turn to low heat to boil for about one and a half hours, tendons can be soft and rotten.

The cattle nest bone meat fishing out water control, start a pot of hot oil, add sugar stir fry evenly and pour into the cattle nest bone meat stir fry sugar color. Add green onions and soy sauce, a little stock, salt to collect juice can be.

Cow's nest bone is which part

Cow's nest bone is the knee part of the cow's hind leg, can be made into braised cow's nest bone tendon, braised cow's nest bone tendon is a gourmet food, the main ingredient is the cow's nest bone tendon, soft tendon is relatively more, eaten with soft and crispy chewy, and is rich in collagen, calcium and protein, very delicious.

The other different parts of the beef are, the upper brain, located on the back near the neck, the meat is more tender, suitable for grilling and frying. Steak, located in the back, equivalent to the pig's keel, suitable for grilling and stewing, cooking can be bone-in or boneless, the tenderloin, the meat is tender, after a day or two of refrigeration and then consume more tender, internal organs of the rib, the equivalent of the pig's pancetta.