Original The home-cooked method of braised beef tendon, add one more step, it tastes delicious and chewy

Original title: The homemade recipe of braised beef tendon, add one more step, it tastes delicious and chewy

Speaking of beef tendon, most people usually seldom make beef tendon. It should be that beef tendon is more difficult to make. If it is not done well, you can't chew it. If you want to eat beef tendon, you usually eat it in an outdoor restaurant. In fact, beef tendon is not difficult to make, you can make it at home. Beef tendon is rich in nutrients and tastes good, especially rich in collagen. I believe that many friends who have eaten it will salivate. Beef tendon is definitely a very delicious ingredient. Today we use beef tendon to make a delicacy, that is braised beef tendon. The braised beef tendon is first pressed and then fried, so that it is more chewy and chewy. It has become a popular dish, and friends who like to eat beef tendon should hurry up and watch.

Ingredient preparation: beef tendon, green garlic sprouts, ginger, garlic, dried chili, chili noodles, cooking wine, cinnamon, star anise, bay leaves, dried chili, white wine, chicken essence, white pepper, light soy sauce, dark soy sauce, salt, Edible oil

Specific steps:

1. Prepare an appropriate amount of beef tendon, wash and cut into small pieces, and put on a plate for later use; remove the outer skin of garlic and cut into minced garlic, ginger also cut into minced ginger, a part into ginger slices, and green garlic sprouts into small sections , Cut a part of dried chili into small pieces for later use;

2. Start the pot, pour proper amount of water into the pot, put the beef tendon into the pot under cold water, add a few slices of ginger and proper amount of cooking wine to remove the smell, boil on high heat and continue to cook for half a minute, then remove the beef tendon After cleaning, put it in a pressure cooker, add appropriate amount of ginger slices, cinnamon, star anise, bay leaves, dried chili, and then pour in appropriate amount of water. The amount of water is less than the beef tendon. Then turn on high heat and turn to SAIC. Press the medium and small heat for 20 minutes, turn off the heat after 20 minutes, remove the beef tendon after the pressure cooker is completely degassed, and put it in the plate for later use;

3. Start the pot again, pour an appropriate amount of cooking oil into the pot, add the chopped ginger, minced garlic and dried chili segments after the oil is hot, stir-fry continuously on a low fire to reveal the aroma, stir fry the aroma and add it After pressing the beef tendon, add appropriate amount of white wine to get rid of the smell. Turn on high heat and quickly stir and stir evenly. Then start seasoning, add appropriate amount of salt, chicken essence, white pepper, light soy sauce, chili noodles and a small amount of dark soy sauce to color, quickly stir and stir evenly After that, the seasoning will be dissolved;

4. Pour into a bowl of stewed beef tendon soup, stir evenly, add the cut green garlic sprouts, stir-fry a few times quickly, after frying the aroma of green garlic sprouts, you can turn off the heat and put it in the pot. In the plate, this braised beef tendon is ready, spicy and chewy, especially delicious.

Tips:

1. Beef tendon is more tough, so it is best to press it in a pressure cooker for about 20 minutes, so that the taste will be better.