Chinese Food
Stewed beef tendon with red wine
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The first winter of moving to a new house was extremely cold for me who used to live in the heating room. I naturally wanted to find food to comfort me for fear of the cold. Stewed beef tendon in red wine. It's a stew that can feel warm when you see its name. It's a pot of stew for your family in cold winter.
Cooking ingredients
Cooking Steps
Step1:All ingredients.
Step2:Dice the onions and tomatoes. Cut the mushrooms in half. Chop the garlic.
Step3:Wash the beef tendon and cut it into several pieces. Pour a little oil into the pot. Fry the beef tendon in the pot until both sides are burnt yellow.
Step4:Put the tendon in the pressure cooker.
Step5:Put some oil into the pot and stir fry the tomatoes and onions.
Step6:Add tomato sauce, pepper, garlic, salt, cinnamon and sweet pepper to stir fry until soft.
Step7:Pour in red wine.
Step8:Turn off the fire after boiling.
Step9:Into the pressure cooke
Step10:Add mushrooms. Cover. Cook over high heat until steaming and simmering for one hour. The beef tendon stewed with such heat and time is just soft and hard. It won't rot.
Step11:Take out the beef after stewing. Pour the soup into the non stick pot.
Step12:Add the butter and simmer until the soup is thick.
Step13:Serve on a plate and sprinkle the soup with shallot foam. Enjoy.
Cooking tips:No pepper powder can be replaced by a proper amount of white sugar. I tried it once and it tasted great. There are skills in making delicious dishes.
