Beef Tendon Stewed with White Radish

Name: Beef Tendon Stewed with White Radish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 plate Beef tendon; 1 White radish; 1/2 onion; 1 small piece Sliced ginger; 1 tablespoon Pixian Doubanjiang; 2 pcs star anise; 1 piece Cinnamon; 1 Bay leaf; 1 tsp pepper; 4 Dried chili; 1 tablespoon Soy sauce; 2 tablespoons Highly Liquor; 1 tablespoon Cooking Wine; Some oil; Some salt

by Scarlett WH

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

To make beef tendon, the most important thing is to cook it softly. I usually simmer the initially cooked beef tendon in a pressure cooker for 10 minutes, and then add the side dishes and cook it together. Autumn is the season when a large number of white radishes are on the market. It has the reputation of "little ginseng". It is very nutritious and sweet and delicious. Combining the two together, it can be said to be a strong combination. The cooked beef tendon is soft and rotten. Fragrant and delicious, the taste and nutrition are improved. Let’s share the recipe for this delicacy below. "

Beef Tendon Stewed with White Radish

1. Prepare the raw materials.

Beef Tendon Stewed with White Radish recipe

2. Put the beef tendon in a pot of cold water, blanch it, add some high-grade white wine to help remove the fishy;

3. Heat the pan with cold oil, add the bean paste and stir fry;

4. Stir-fry the red oil and add the aniseed and ginger slices to stir fry;

5. After sautéing, add blanched beef tendon and stir fry;

6. Stir-fry for a few times, add appropriate amount of light soy sauce and high-grade liquor, stir-fry evenly;

7. Add the right amount of water and half an onion;

8. After the high fire of the pressure cooker SAIC, turn to low heat and simmer for 10 minutes;

9. Put the stewed beef tendon into a small pot, add white radish cubes and cook;

10. Cook until the white radish is transparent, then collect the juice on high heat, add some salt and pepper to taste;

11. Serve it.

Tips:
1. Boil the beef tendon in cold water, add some high-grade white wine to help remove the fishy; 2. Stir-fry the Pixian bean paste, stir-fry the red oil, then add the aniseed and stir-fry until fragrant, and add onions to help remove the fishy; 2. I use a pressure cooker. After the pressure valve is called, turn to a low heat for 10 minutes; if you use an ordinary pot, it takes about 30 minutes; 3. Take the tendons and soup out, add the white radish and continue to simmer until slightly transparent , Add salt and other seasonings, and heat up some juice.