Beef Tendon Balls Stewed with Mustard Head

Name: Beef Tendon Balls Stewed with Mustard Head
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 12 Beef tendon balls; 1 piece Mustard Head; Some Peanut oil; 1 teaspoon salt; 1 tbsp Abalone sauce; a little Chicken noodles; 1 bowl Plain Water; 3 cloves garlic

by Easy to cook

4.8 (1)

Favorite

3

Difficulty

Easy

Time

15m

Serving

3

I bought two packs of handmade beef tendon balls for hot pot a few days ago. After eating them, everyone felt that they were not addictive. They all said that the balls are delicious, crispy and chewy, and not greasy. On the third day, I bought two packs again, and boiled the mustard heads in the refrigerator by the way. This big guy saves most of the storage space. The key is that the combination of these two ingredients is very delicious~

Ingredients

12 Beef Tendon Balls
1 piece Mustard Head
Some Peanut Oil
1 teaspoon Salt

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1 tbsp Abalone Sauce
a little Chicken Noodles
1 bowl Plain Water
3 cloves Garlic

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Beef Tendon Balls Stewed with Mustard Head

1. Ingredients: beef tendon balls, mustard greens, garlic cloves

2. Split the mustard head, soak for a while, rinse and drain

3. Cut the mustard head into pieces, peel the garlic cloves and pat flat

4. Heat the pan, add some oil, add garlic cloves and sauté

5. Pour the cut mustard heads and stir fry for about 2 minutes

6. Add beef tendon balls and stir fry

7. Pour in the abalone juice and continue to stir fry

8. Add about 1 bowl of water, mix well, cover the pot and cook on high heat for about 20 minutes

9. Cook until a little soup remains, add salt, chicken powder, and stir fry evenly

10. Shovel up ~ start!

Tips:
Mustard greens must be thoroughly boiled before they are delicious. After stir-fry them, add appropriate amount of water and simmer, so that the flavours of beef tendon balls and mustard greens can penetrate each other and enhance the flavor.