Beef tendons are best softened in a pressure cooker or simmered for a long time over low heat, which can increase the protein absorption rate in the tendons, and adding a few hawthorns when simmered can make the tendons softer.

Examples of dishes:

Onion stewed beef tendon

Main ingredient: 500 grams of beef tendon

Accounts: onion (white skin) 100 grams

Seasoning: wine 5 grams of oyster sauce 30 grams of sugar 10 grams of MSG 3 grams of soy sauce 15 grams of starch (corn) 3 grams of vegetable oil 7 grams of onion 7 grams of ginger 7 grams of onion oil 10 grams of each appropriate quantity

1. wash the beef tendon, put into a pot of boiling water to blanch, take out and put into a pot of cold water;

2. add ginger (pat loose), green onion and cooking wine, set on the fire to boil;

3. simmer until the beef tendon soften and fish out, and then replace the cold water, cover the pot with a lid to cook crispy;

4. wash the onion, cut into julienne;

5. put the pot on the high heat, put in vegetable oil to heat, add green onion oil to heat up. Put the vegetable oil on a high flame, put in the onion and ginger pieces to fry, pour in 150g of white soup to boil;

6. Pick out the onion and ginger pieces, add the crispy beef tendon, cooking wine, soy sauce, oyster sauce and sugar to boil;

7. Stew the soup on a low flame until the soup thickens, then turn to a high flame to stew and thicken with wet starch;

8. Put another pan on a high flame, put in the vegetable oil (15g) to heat, put in the shredded onion to fry and then put the onion on a high flame. Heat, put the onion shredded incense, the beef tendon with soup into the pour, sprinkle MSG, pour on the onion oil, cover the pot, stew boiling 2 minutes can be.