Pickled Vegetables Tendons

Name: Pickled Vegetables Tendons
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: Some Tendons; Nigen Pickled vegetables; Some salt; Some Chicken Bouillon Powder; Some starch; Some ginger; Some shallot; a little Sugar; Some Cooking Wine

by Accidentally wjzlfwms520

4.6 (1)

Favorite

2

Difficulty

Normal

Time

10m

Serving

3

The tendons are rich in collagen, and the fat content is lower than that of fat.

Ingredients

Some Tendons
Nigen Pickled Vegetables
Some Salt

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Some Chicken Bouillon Powder

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Some Starch
Some Ginger

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Some Shallot

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a little Sugar

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Some Cooking Wine

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Pickled Vegetables Tendons

1. Cook the tendons to remove impurities and cut into strips about 5 cm

2. Wash the pickled vegetables and cut into fines

3. Put clean water in the pot, put in the tendons, bring to a boil on high heat, blanch it thoroughly, remove it and place it in a colander to control the water for later use.

4. Heat oil in a pan, sauté the ginger and green onions, add the minced pickled vegetables and stir fry for half a minute

5. Put in the blanched tendons, cook the cooking wine and stir fry evenly,

6. Add a little water, add salt, chicken essence, and sugar, change to medium heat and cook for 2 minutes, thicken the starch with water, stir fry over high heat, and serve.