Cooking Steps

1. 

   Step1:Fresh Argentine beef tendon. It's delivered with ice bag. It's still very fresh after thawin

2. 

   Step2:Remove the white fascia on the surface. Otherwise, it is not easy to stew. The taste is not good

3. 

   Step3:Cut the tendon into half a palm. Soak it in cold water for an hour A kind of Pour water once every 20 minutes. Remove blood wate

4. 

   Step4:While soaking in water, prepare the side dishes. One carrot, one celery, one tomato, half onion. Dice them al

5. 

   Step5:Strain the tendon. Dry it with a kitchen towel. Pat the flour on both sides

6. 

   Step6:Two pieces of butter. Put in the onion and stir fry after meltin

7. 

   Step7:After the onion changes color, put in the tendon. Fry over medium low heat until it changes color on both sides. Add a small glass of red wine and simme

8. 

   Step8:When the alcohol is weak, pour carrots, onions and diced tomatoes into the pot and stir. Pour in the soup and simmer for an hour. Stir occasionally to avoid sticking to the bottom

9. 

   Step9:It'll be ready after one hour's stew. You don't need to collect all the soup. You can eat it with rice or cook a hot red wine with the leftover red wine. Then you can take out the apple to make a side dish. Hee he

10. 

    Step10:Seven good seven. The beef tendon absorbs the sweet and sour taste of red wine. Because of the beef tendon, it is very chewy