Mapo Beef Tendon Tofu
by Leyla REIRA
Favorite
Difficulty
Easy
Time
30m
Serving
2
Change the element, don't be new.
1. Ingredients: beef tendon, green garlic, garlic, ready
2. Cut cooked beef tendon into small cubes, add water to a casserole and add a proper amount of soup to a boil, add 20 grams of soy sauce and beef tendon to low heat for 15 minutes to make the beef tendon tender and tender, drain and set aside
3. While the beef tendon is cooking, cut the garlic into garlic cubes, mince the green garlic, and cut the tofu into small pieces for later use
4. Separate the oil from the bottom of the wok, then add the bean paste, garlic diced and stir fry until fragrant
5. Add water, the remaining thick soup, cooking wine, remaining soy sauce, and then add the simmered beef tendon and tofu. Add sugar, apple cider vinegar, oil and chili and mix well
6. Boil the tofu on high heat for 3 minutes, turn off the heat, pour the pepper oil on the plate
7. Sprinkle with pepper powder and minced green garlic after serving
Tips:If there is no cooked beef tendon, add pure water, soy sauce, cooking wine, rock sugar, and ginger slices to the raw beef tendon in a pressure cooker and press it over medium heat for 30 minutes.
