Braised beef tendon with soy sauce recipe

Braised beef tendon with soy sauce

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Tendons have always been the best food for feasts. It has a long history of eating. It tastes light, tender and not greasy. Its texture is like sea cucumber. So there is a saying: tendons of cattle hooves. Taste is better than ginseng. Nutritional value: 1. Tendons are rich in collagen, fat content is lower than fat, and cholesterol free. It can enhance the physiological metabolism of cells, make skin more elastic and resilient, delay the aging of skin; 2. It has the effect of strengthening muscles and bones. It has a good dietotherapy effect on the people with soft waist and knees and thin body. It is helpful for the growth and development of young people and slows down the speed of osteoporosis of middle-aged and old women Degree.

Cooking ingredients

beef hooves and muscles:8

salt, soy sauce:8

star anise, pepper, onion, ginger, hawthorn slices,:8

red pepper:8

Cooking Steps

Step1:After five or six hours of soakin

Step2:Put it in the clear water po

Step3:Onion, ginge

Step4:Eight green onions, ginger and red peppe

Step5:Skim the foam after boilin

Step6:Add the cooking boxes with star anise and Chinese prickly ash in turn. Salt, onion, ginger, hawthorn slices, soy sauce and red pepper are made in a pressure cooker. Close the fire for 30 minutes after pressing the valve