Chinese Food
Stewed mustard head with beef tendon ball
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A few days ago, I bought two bags of hand-made beef gluten balls in hot pot. After eating, we all thought it was delicious, crispy and not greasy. On the third day, I went to buy another two bags and came back. By the way, I cooked the mustard head in the fridge. The big guy saved most of the storage space. The key is that these two ingredients are delicious~
Cooking ingredients
Cooking Steps
Step1:Ingredients - beef tendon ball, mustard head, garlic clove.
Step2:Break the mustard head. Soak it for a while. Rinse it and drain.
Step3:Cut the mustard head. Peel the garlic and pat it flat.
Step4:Hot pot. Add some oil. Stir fry garlic.
Step5:Pour down the cut mustard head and stir fry for about 2 minutes.
Step6:Add in the beef tendon and stir well.
Step7:Pour in the abalone sauce. Continue to stir fry.
Step8:Add about 1 bowl of water. Mix well. Cover the pot and cook for about 20 minutes.
Step9:Cook until there is a little left in the soup. Stir in salt, chicken powder and stir well.
Step10:Shovel to start.
Cooking tips:The mustard head should be cooked thoroughly to taste good. Stir well and then add some water to stew. Let the beef tendon pill and mustard head penetrate each other to improve the taste. There are skills in making delicious dishes.
