Beef tendon soup with atypical taste of winter Yin Gong recipe-Chinese Food-best chinese food recipes-cooking food

Beef tendon soup with atypical taste of winter Yin Gong

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I like the Thai taste of winter Yin Gong very much. It's very appetizing. Once upon a time, I used the red curry I bought in No. 1 shop plus the concentrated lemon juice for making cakes. It really tastes like the taste of winter Yin Gong.

Cooking ingredients

tendon:500g

red curry:1 bag

dried mushroom:small amount

dry fungus:small amount

dried beancurd:small amount

cabbage leaves:small amount

lemon juice concentrate:moderate amount

celery:small amount

ginger and garlic:small amount

Cooking Steps

Step1:Wash the beef tendon, add ginger and stew it in a pressure cooker. Remove the floating foam on the surface.

Step2:Cut celery into small pieces. Soak beancurd, mushroom and fungus in advance and wash them. Prepare red curry.

Step3:Now put the oil in the pot and heat it up, then add the garlic cloves and celery, stir fry slightly and turn off the heat.

Step4:Pour the stewed beef tendon soup into the stew pot. Boil the beancurd fungus (cut it slightly if it's big) and mushroom (slice it).

Step5:Then pour the celery from the wok into the stew.

Step6:Then put the whole bag of red curry. Stir and spread. Then add the concentrated lemon juice. How much lemon juice can be according to your taste.

Step7:Then pour the cut beef tendon into the stew pot.

Step8:Keep boiling and simmer for about 15 minutes. Stir occasionally when stewing.

Step9:Finally, put the cabbage leaves into the pot before turning off the fire. Before turning off the fire, add some salt and chicken powder according to your taste. Stir well and then turn off the fire and start eating.