Name: Spicy Beef Tendon
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Beef tendon; 2 Wang Shouyi Marinade; 1 stage Green onions; 5g crystal sugar; 3 teaspoons Soy sauce; 1 piece Minced garlic; 1 tablespoon Vinegar; 1 tablespoon sesame oil; 1 tablespoon Pepper oil; 2 tablespoons Chili oil

Spicy Beef Tendon

by Black cat sheriff kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

Last time my mother-in-law came to bring a lot of Pingyao beef. LG said that she loved to eat it before, but this time she felt that the beef was too loose and had no beef flavor. I said that vacuum-packed products are naturally not fresh and fresh, and there is also a desire for meat in summer. Not too big. If you think about it, go to the supermarket to buy some beef tendons and put them in the refrigerator. If you want to eat them, slice them and mix them. "

Spicy Beef Tendon

1. Cut the fresh beef tendon in half, wash and blanch in the pot to remove any foam.

2. Put the blanched beef tendon into a pressure cooker, add a few crystal sugar, green onions, brine bag, and salt.

3. Pour in the dark soy sauce to color, cover and simmer for 20 minutes.

4. After being out of the pan, let the beef tendon cool, slice, and stir in the prepared minced garlic, marinade, vinegar, sesame oil, pepper oil, and chili oil.