Rice Cooker Non-water Stewed Beef Tendon

Name: Rice Cooker Non-water Stewed Beef Tendon
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g tendon of cow; 0.5 onion; 1 piece ginger; 6 Dried chili; 1 tablespoon pepper; 2 tablets Bay leaf; 2 pcs star anise; 1 piece Trinaphthalene; 0.5 tablespoon Fennel; 1 tablespoon Cooking Wine; 6 tablespoons Soy sauce; 1 tablespoon Sugar; 3 tsp salt; 1 tsp Chicken Essence; 1 can beer; 0.5 tsp black tea

by Scattered 2011

4.6 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Today I will share with you one of the autumn fat dishes that I often eat at home-braised beef tendon. This beef tendon is a bit powerful, the method is very simple, no fire, no oily smoke, no drop of water, only a rice cooker, the kitchen novice can easily handle it. But the beef tendon made with such a "lazy" approach is particularly delicious, fragrant and delicious, and the fragrance is drooling before it is out of the pot. It is not only an accompaniment to wine, but also an accompaniment to meals, the taste is particularly good, not to lose the big restaurant. It's delicious and easy to use. My family likes it very much, so please try it now. In other words, beef tendon is particularly rich in nutrition and protein content, which can nourish the spleen and stomach, strengthen the muscles and bones, improve immunity and so on. It is most suitable for this season to eat. Don't miss it in the autumn fat. Another reason for saying that beef tendon is suitable for autumn fat is that the fat content of beef tendon is low. It only grows body but does not grow meat. Eating more does not gain weight. Ladies love it, right? ~O(∩_∩)O~~ Anyway, my family eats this dish every three and a half times, every time I eat it all up, it is so fragrant that I have no friends. "

Rice Cooker Non-water Stewed Beef Tendon

1. Prepare ingredients: beef tendon, onion, sliced ginger, dried chili, pepper, bay leaf, star anise, trinaphthalene, cumin;

Rice Cooker Non-water Stewed Beef Tendon recipe

2. After washing the beef tendon, soak it in clean water, and add some cooking wine to soak; change the water after the blood appears, until the blood no longer appears;