Chinese Food
Stewed beef tendon with mushroom
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Beef tendon is definitely the most favorite part of our family recently. It's full of meridians and collaterals. It's both chewy and soft. And it's easy to taste. In fact, this method is as delicious as braised beef brisket, but the beef tendon and meat bars are better^_^
Cooking ingredients
Cooking Steps
Step1:Soy sauce + fish sauce + vinegar + sugar + black pepper + Vanilla. Mix well in a large bowl. Add water to the full bowl. Mix well. The mushroom needs to be soaked in advance.
Step2:Big pan. I use a big pot with a diameter of 30cm ~ the height of the oil is 5mm. In fact, garlic can be put more because it is also very delicious as a side dis
Step3:Stir fry the garlic. Quickly pour in all the meat. Stir fry until golden on each side.
Step4:Add all the ingredients in step 1 bowl. Then add ginger slices, pepper, star anise and mushroom. Boil over high heat.
Step5:Pour it all into the pressure cooker. Meat can be served for 30 minutes.
Cooking tips:1. There must be more oil. 2. The beef must be cut across. Make sure that every piece of beef can see the curved ribs. The section is very beautiful. Unfortunately, I have no skills in taking photos and cooking.
