Mapo Beef Tendon Tofu
by Forgotten↘Layla●
Favorite
Difficulty
Easy
Time
30m
Serving
2
Change the element, don't be new. "
1. The main materials are available.
2. Cut cooked beef tendon into small cubes, add part of the broth to a casserole and bring 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 being cooked, cut the garlic into garlic cubes, mince the green garlic, and cut into small pieces of tofu for later use;
4. Separate the bottom oil of the wok, then add the bean paste and garlic, stir fry until fragrant;
5. Add the remaining broth, cooking wine, remaining soy sauce, and then add the simmered beef tendon and tofu. Add sugar, apple cider vinegar, oil chili and mix thoroughly;
6. Boil the tofu on high heat for 3 minutes, turn off the heat, and pour the pepper oil on the plate;
7. After serving, sprinkle with pepper powder and minced green garlic.
Tips:1. 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.
2. If there is no broth, you can use thick soup treasure or water and chicken essence instead.
