Ingredients: main ingredients: 300g of beef cramp, 300g of crispy bones; accessories: 2 tbsp bean paste, 4 tbsp sweet flour sauce, 2 tbsp light soy sauce, 1 tbsp sugar, 2 star anise, 1 green onion, 1 large piece of ginger, a pinch of salt.

1, raw beef cramp cut 2 cm wide strip, to break the silk know cut; crescent bone cut 3 cm square pieces. All washed and soaked for more than 5 hours. As shown in the picture

2, soak the good road cattle tendons into the pressure cooker, add green onions and ginger and two spoons back to the cooking wine, pressed for 20 minutes. As shown in the picture

3, press the good beef tendon use warm water to wash and wait for use. As shown in the picture

4, frying pan with cool water, add the soaked crescent bone, add two spoons of cooking wine, blanch. As shown in the picture

5, blanched crescent moon bone warm water to wash and wait for use. As shown in the picture

6, frying pan without oil, into the plate tendons and bone dry stir-frying, stirring dry water out to be used.

7, frying pan heat, add moderate amount of vegetable oil, add 2 spoons of soybean paste and 4 spoons of sweet noodle sauce stir fry, then add green onion, ginger, garlic and star anise stir fry flavor.

8: Stir in the crampons and crispy bones. Add boiling water to cover the ingredients. Add two spoons of soy sauce, one spoon of sugar, a pinch of salt and 4 spoons of cooking wine. As shown in the picture

12, barbecue beef tendon is completed.

Extended information:

Beef cramp is mainly protein (collagen), so the nutritional value of beef cramp is not very rich. In fact, beef cramp is not mainly reflected in its nutrition, but because it is tasty, chewy, is the more you chew the more flavorful things, so by many friends love.

Beef cramp grows on the back of the cow, is the back of the cow two connecting the whole body movement muscle of the main big tendon. Because of its hard texture and not easy to cook,, it is usually discarded.

Since the market has Xinjiang lamb kebabs, cattle cramp only appeared in large quantities on our tables. Tendon as a dish originated in Sichuan, famous Sichuan cuisine to beef as the main raw material, and then spread to Chongqing, Chongqing people to develop tendon into leisure food, tendon unique fiber tissue, so that its taste is exceptionally wonderful entrance chewy and slag, soon popular nationwide.

Baidu Encyclopedia - Beef Tendons