Name: Stewed Beef Tendon
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Beef tendon; 50g Garlic sprouts; 1 piece green pepper; 1/2 Red pepper; 1/2 onion; Some shallot; Some ginger; 1 end garlic; 3 pcs Aniseed; 1 Bay leaf; 2g Tangerine peel; 5g Soy sauce; 3g Sugar; 20g Spicy Soy Sauce; Some salt; Some Water starch; Some sesame oil; 2 pcs Dried chili

Stewed Beef Tendon

by Red Bean Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

The tendon has always been the top quality for banquets. It has a long history of eating. It tastes light and not greasy, and the texture is like sea cucumber. Therefore, there is a saying: "Beef tendon, tastes better than ginseng.
The tendons are rich in collagen, have lower fat content than fatty meat, and contain no cholesterol. It can enhance the physiological metabolism of cells, make the skin more elastic and tough, and delay the aging of the skin.
It has the effect of strengthening muscles and bones, and has a good therapeutic effect on people with weak waist and knees and weak body.
Help young people grow and develop and slow down the speed of osteoporosis in middle-aged and elderly women.
Stewed beef tendon is a nourishing dish very suitable for winter, so it is especially suitable for obese people and patients with high blood pressure, vascular sclerosis, coronary heart disease and diabetes. "

Stewed Beef Tendon

1. Prepare all the ingredients.

2. Cut the beef tendon into small pieces and blanch it with boiling water. Add some cooking wine in the water.

3. Prepare the seasonings.

4. Stir the scallion, ginger, garlic and chili in a wok until the oil is hot.

5. Add the spicy soybean paste and sauté until fragrant.

6. Add the beef tendon and stir fry.

7. Add white wine and saute until fragrant.

8. Add the right amount of water.

9. Join the soy sauce.

10. Join the light soy sauce.

11. Add sugar to a boil over high heat.

12. Then pour it into the casserole.

13. Bring to a boil over high heat, cover and simmer on medium heat.

14. Wash the onion, green and red pepper and cut into pieces, and cut the garlic into pieces.

15. After simmering for 20 minutes, add onions and continue for 3 minutes.

16. Then add salt to taste.

17. After adding garlic sprouts.

18. Add the green and red peppers.

19. Add water starch to thicken the thick gorgon.

20. Pour in sesame oil.

21. Close the fire and turn off the heat.

Tips:
This is a semi-finished cooked tendon that I bought. If it is raw, it needs to be cooked first and then fired.

In the end, do not have too much water and starch, just thicken it.