Beef Tendon Stewed with Radish
1.
Prepare white radish, beef tendon and bones, soak in clean blood and wash them
2.
Peel the white radish and cut into pieces with a hob, prepare sliced ginger and shallots
3.
Put the tendons and bones in a pot under cold water, add 2 slices of ginger and 15ml of cooking wine, blanch them
4.
Then pour it into the pressure cooker, add boiling water, then add the shallots, ginger slices, and cooking wine
5.
Press for 30 minutes after power-on
6.
The white radish is boiled in a pot under cold water and picked up
7.
Wait for the time to exhaust, open and add white radish and cook until the radish is cooked and soft
8.
Then add salt to taste and turn off the heat
9.
Put it in a bowl and sprinkle with chopped green onion and serve
Tips:
1. Beef tendons and beef bones should be soaked in clean blood water before cooking, which can remove the taint and make the taste more delicious
2. The original flavor of this soup is very fresh, no need to add MSG or other seasoning
3. The pressure cooker will not lose water, so you don't need to add too much water. Finally, adding radish without pressure cooking can just collect the juice, making the soup richer.
4. The amount of salt varies by taste, adjust by yourself