Stewed Beef Tendon

Name: Stewed Beef Tendon
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2~3 pieces Beef tendon; a little salt; Some Chicken Essence; 3 taels Cooking Wine; 4~5 Shallots; piece ginger; 2 pcs star anise; a small piece Cinnamon; 5~6 Dried chili; 3~4 slices Bay leaf; 1 tablespoon pepper; 5~6 Bai Kou; piece Tangerine peel; Some Soy sauce; 2 tablespoons White sugar

by beebeh1

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Nutritional analysis of beef tendon: 1. Beef is rich in protein, and its amino acid composition is closer to human body needs than pork. It can improve the body's disease resistance. It is especially suitable for growth and development and postoperative care and rehabilitation of people who are after illness. , Eating beef in cold winter can warm the stomach and is a good tonic for this season;
2. Beef has the functions of nourishing the spleen and stomach, strengthening the muscles and bones, resolving phlegm and relieving wind, and quenching thirst and salivation. It is suitable for people with low qi, shortness of breath, weak muscles and bones, chronic anemia, and yellow and dizzy faces. edible. "

Stewed Beef Tendon

1. Buy fresh beef tendon and wash, and remove the fat and oil on the surface with a knife.

2. Put some small holes in the beef tendon, put it in a pot of cold water, boil to remove blood foam and impurities (it can also be cut into two pieces, I want to keep the beef tendon intact)

3. Prepare the halogen ingredients.

4. Pour a small amount of salad oil into the wok, put the marinade in the wok and stir fry to get the fragrance.

5. Pour clean water into the boiling pot and boil, add the sautéed marinade, add the boiled beef tendon, pour in a small amount of soy sauce (mainly for coloring), appropriate light soy sauce (more, tasty), appropriate amount of cooking wine , White sugar, chicken essence, a little salt. Cook on medium heat for 45~50 minutes (do not exceed 1 hour, otherwise the beef will lose its elasticity if it is too rotten. Of course, you can also like soft mouth.)

6. After cooking for 45 minutes, do not open the lid and let it cool naturally. This allows the beef tendons to better inhale the marinade.

7. After cooling, take out the beef tendon and put it in the food box, and pour the marinade. Refrigerate it and take it out and slice it at any time after refrigerating for 2 to 3 hours.

8. Zi said: You never tire of eating fine, and you never tire of fine eating. The skill of sauced meat seems to fit the right way, and it should not be underestimated. Served with onion, coriander, cucumber shreds, marinade, spicy oil, and wine.