Name: Sichuan Beef Tendon
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Cattle Ligament; 7-8 pieces Bay leaf; 3 slices ginger; 1 stage Green onions; Some salt; Some chili; 1 Shallots; 1-2 cloves garlic; Some pepper; 1 porcelain spoon sesame oil; 1.5 porcelain spoon Soy sauce; 0.3 porcelain spoon Sugar; 0.5 porcelain spoon Red oil; Some White sesame

Sichuan Beef Tendon

by Xiao Meng minor tune

4.7 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

Cow board tendons are the two main muscles on the back of the cow that connect the muscles of the whole body. It mainly contains protein and a small amount of amino acids. From a nutritional point of view, it is not very rich. However, people's love for beef flat tendon is not mainly reflected in the nutritional level, but because it is chewy, and the more it is chewed, the more flavorful it is. I remember that when I was young, I could bring a lot of small snacks during the spring and autumn outings. The beef slab tendon is one of the indispensable ones. One of them was greasy. From this perspective, the love for cattle banjin is more the love for childhood memories.

Sichuan Beef Tendon

1. Wash beef ribs and set aside

2. Prepare 3 slices of ginger, 1 scallion white, 7-8 slices of bay leaves for later use

3. Pour the prepared beef ribs, ginger slices, green onion, and bay leaves into the pressure cooker, add water and simmer for 45 minutes. (Add a little more clean water, add 2 more finger joints as deep as the ingredients after the ingredients, because the beef plate tendons are not easy to stew. Add more water to avoid the danger of the pressure cooker.)

4. After the stewed beef slab tendon is served, let it cool down

5. Tear the cool beef board tendon into thin strips by hand (the thinner the better, because the flavor is more delicious after adding the seasoning)

6. Making seasoning: Pour a small amount of oil in the wok, add the prepared minced garlic and green onion, and fry until fragrant, turn off the heat

7. Add pepper powder and chili powder in an empty bowl, and pour in the minced garlic, chopped green onion and oil, mix well and add to the beef slab tendon