Cooking Steps

1. 

   Step1:Blanch the beef tendon with a little wine for 10 minutes, remove the cold water, drain the water for standby; peel and cut the radish into pieces, blanch the water, remove the supercooled water, drain the water for standb

2. 

   Step2:In the hot pot, stir fry the ginger first, and then put the flattened garli

3. 

   Step3:Stir fry ginger and garlic for about 2 minutes, then pour in beef tendo

4. 

   Step4:Then stir fry the sauce to make it fragrant and let it simmer for about 50 minutes with a little ice sugar. Use the plate to half load it and put it in the refrigerator

5. 

   Step5:Half in the pot, add radish and simmer for 25 minute

6. 

   Step6:Try the taste. Mix with oyster sauce, salt and cornflour, beat the scallion evenly, bake the scallion for 1 minute first, then add the scallion section, mix it evenly, and then cook it on the 0 K steaming oxhoo tendon roller po