Stewed Beef Tendon

Name: Stewed Beef Tendon
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 Cooked beef tendon; 1 potato; A carrot; Some Garlic sprouts; a little parsley; Some shallot; Some ginger; Some Aniseed; Some Cinnamon; Some salt; Some Soy sauce; Some Sugar; Some Chicken Essence; Some pepper; Some White wine

by Red Bean Kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Beef tendon has always been a good item in the banquet. The taste is tender and not greasy, and the texture is like sea cucumber. The old saying goes, "Beef tendon, tastes better than ginseng". Beef tendon is rich in collagen, which can make the skin elastic and tough, and has the therapeutic effect of strengthening muscles and bones. "

Stewed Beef Tendon

1. Wash beef tendons and cut into small pieces, peel potatoes and carrots and cut into hob pieces.

2. Pour oil in a wok and sauté the scallions, ginger, and aniseed cinnamon.

3. Add a spoonful of soybean paste and sauté until fragrant.

4. Add tendons and stir fry evenly and turn off the heat.

5. Put the fried tendons in a casserole.

6. Add water and white wine.

7. Add a little soy sauce.

8. Add fresh shellfish and sugar.

9. Bring to a boil on high heat and simmer for 10 minutes on medium heat.

10. Add the potatoes and carrots and continue until the potatoes are soft.

11. Add some pepper and chicken essence to the sauce.

12. Add garlic sprouts and coriander and turn off the heat.

Tips:
If it is raw beef tendon, add some green onion and ginger cooking wine and cook for a while before using. Baijiu is used for roasting beef tendon, which can better remove some fishy smell.