Chinese Food
Braised beef tendon
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On the National Day holiday, I ate the braised beef tendon made by my mother. I thought it was delicious but I didn't eat enough. It's hard to buy beef tendon here in Wuhan. So I bought 2 jin of beef tendon from my hometown and brought it to Wuhan. I used the sauce made by my mother to make braised beef tendon several times. I had a good appetite.
Cooking ingredients
Cooking Steps
Step1:Wash and cut the beef tendon into 2 mm thick slices. Wash and cut the ginger into thin slices. Chop garlic into small pieces and set aside.
Step2:Put in a tablespoon of vegetable oil after the water vapor is dried in the wok. Heat for 3 seconds, and then pour in beef tendon, ginger, garlic. Stir fry for 2 minutes.
Step3:Add half a scoop of Lanma bean paste. Stir fry for 1 minute. Ginger, garlic cinnamon, star anise, pepper and other spices are added to the bean paste made by my mother. These spices can no longer be added alone when cooking.
Step4:Add half a spoon of chili sauce. Stir for 1 minute. My mother's chili sauce is also made with ginger, garlic, cinnamon, star anise, Chinese prickly ash and other spices. There's no Douban when it's different from Douban sauce. And the chili used is more spicy.
Step5:Add 1 tablespoon cooking wine, 1 tablespoon raw soy sauce, 15 prickly ash and 1 / 2 teaspoon salt in turn. Stir fry for 2 minutes, then add the cold water that just hasn't gone through the gluten. Boil.
Step6:Transfer the beef tendon with good taste into the pressure cooker. The stew will select the tendon tacitly. Open the stew. After stewing in the pressure cooker, fish out and eat directly.
Cooking tips:There are skills in making delicious dishes.
