Potato Roast Beef Tendon

Name: Potato Roast Beef Tendon
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 200g Beef tendon; 400g tendon of cow; 300g potato; 3 tablespoons Salad oil; 1.5 teaspoons salt; a little Chicken Essence; 5 slices ginger; 5 star anise; 6 Dried chili; 2 tbsp Cooking Wine; 1/2 tbsp Soy sauce; 2 pieces Shallots; 1 teaspoon Sugar; Some water

by Huakai no sound

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

When winter is here, a dish that often appears on the dinner table at home is braised beef. As for beef tendon, it has always been the top grade for banquets. It has a long history of eating. Its taste is light and not greasy, and the texture is like sea cucumber. Therefore, there is a saying: "Beef tendon, tastes better than ginseng". Like trotters and pig skin, hoof tendons are rich in collagen. The fat content is lower than that of fat meat, and it contains no cholesterol. It can enhance the physiological metabolism of cells, make the skin more elastic and tough, and delay aging.
I like to add some beef tendon meat to the beef tendon. If you like spicy food, you can add some dried chilies. It is not recommended to use a pressure cooker to stew. I like to use a low heat to slow simmer to make it more delicious.

Potato Roast Beef Tendon

1. Wash beef tendon and beef tendon, cut into pieces for later use

2. Add clean water to the pot, pour the cooking wine into the cut beef tendon and beef tendon meat to fly water

3. Add salad oil to the wok, add dried chili, green onion and sliced ginger until fragrant

4. Stir-fry the meat with flying over the water

5. Add dark soy sauce and cooking wine

6. Add in water, it’s ok if there is no meat, then add star anise, cover the pot and simmer on high heat

7. After the water is boiled, add an appropriate amount of sugar, turn off the heat and continue to simmer for an hour and a half (the time should be adjusted according to the firepower and the amount of food)

8. Add an appropriate amount of salt for an hour and a half and continue to simmer for half an hour

9. Then add the diced potatoes, bring to a boil on high heat, then simmer until cooked, add a small amount of chicken essence to season before serving