Braised Pig Tendon in Brown Sauce(hong shao ti jin )

Braised pork tendon in brown sauce

Raw materials for making braised pork tendon

250 grams of fresh pork tendon, 6 grams of mushrooms, 50 grams of yulanpian and ham, 13 grams of soy sauce, cooking wine, onion and starch, 8 grams of ginger, 3 grams of salt and monosodium glutamate, and 250 grams of soup.

Processing steps of braised tendon:

1. Boil the raw tendons in water, then take them out, rinse them with cold water to remove the glue juice, and cut them into two sections. Cut the scallion in half and slice the ginger. Remove the legs of the mushrooms with water, wash the slices of Magnolia with boiling water and cut them into strips. Cut the ham into strips.

2. Heat the oil with a frying spoon, stir fry the onion, ginger, mushrooms and Yulan chips, then add soy sauce, tendons, ham, salt, cooking wine and soup. After the soup is boiled, skim the foam, stew it over medium heat until it tastes good, add MSG, thicken it with wet starch and pour a little oil.

Characteristics of braised tendon

It tastes delicious, waxy and bright red.

Braised Pig Tendon in Brown Sauce

Braised tendon is a famous traditional dish, belonging to Zhejiang cuisine. A dish with fresh beef tendon, chicken soup and soy sauce as main ingredients. It is salty, fragrant, golden red in color, delicious, tender and smooth. It melts in the mouth and is rich in nutrition.

Food information

Cuisine and efficacy: Zhejiang cuisine

Braised pig tendon in brown sauce

Food practice

Practice 1

Main ingredients:

Fresh beef tendon 250g

Accessories:

15 grams of soy sauce, 10 grams of cooking wine, 3 grams of salt, 2 grams of monosodium glutamate, 5 grams of sugar, 200 grams of chicken soup, 2 grams of starch, 30 grams of green onion, 50 grams of oil

Features:

It is salty, fragrant and golden red in color.

Method:

1) Cut the tendons to 5cm long and 1cm wide;

2) Put the tendons in boiling water and take them out;

3) Heat the wok, add 50g oil;

4) Stir fry the scallion until it is fragrant and golden;

5) Add the tendons and stir fry quickly to heat them evenly;

6) Add soy sauce, cooking wine, salt, monosodium glutamate, sugar and chicken soup;

7) After boiling, turn to low heat for 10 minutes;

8) Heat over high heat and thicken with starch.

Practice 2

Raw materials:

Fresh pork tendon 250g

Accessories:

Dongru 6G, yulanpian, ham 50g, soy sauce, cooking wine, onion, starch 13g, ginger 8g, salt, monosodium glutamate 3G, soup 250g.

characteristic:

It tastes delicious, waxy and bright red.

Production process

1. Boil the raw tendons in water, then take them out and rinse them with cold water to remove the glue juice. Cut them into two sections. Cut the scallion in half and slice the ginger. Dongru water hair through to legs, yulanpian with boiling water pan through, are washed and cut into strips, ham cut into strips.

Heat the oil with a frying spoon, stir fry the onion, ginger, Dongru and yulanpian, and then add soy sauce, tendons, ham, salt, cooking wine and soup. After the soup is boiling, skim the foam and stew it over medium heat until it tastes good. Add monosodium glutamate, thicken it with wet starch and pour a little oil.

Practice 3

Main ingredients:

Pork tendon

Accessories:

Three or four fresh Chaotian peppers, half Liang chives, 1 tbsp sugar, 3 tbsp soy sauce, 2 tbsp cooking wine, appropriate amount of salt and monosodium glutamate.

Method:

1. Cut the tendon into small pieces; cut the scallion into sections; cut the pepper into circles.

2. Blanch the tendons in boiling water for half a minute, remove and drain.

3. Heat the oil in the frying pan to 60% heat, add the green onion to make it smell, and then add the tendons.

4. Stir fry slightly and add cooking wine and soy sauce.

5. Stir fry for about half a minute, add about a jin of soup or water, salt, sugar, pepper, boil, cover and lower the fire for about half an hour.

6. When the tendons are soft and glutinous, add monosodium glutamate.

7. Shovel well after the pan can be loaded on the table.

Practice 4

Ingredient: beef tendon 300g

Excipients: scallion, ginger, large ingredients; dry pepper, pepper several, soy sauce, cooking wine, vinegar, sesame oil, salt, sugar

Method:

1. Wash beef tendons, add scallion, ginger and other ingredients, put them into pressure cooker and press for 40 minutes

2. After a little cool, take out the tendon and cut it into small pieces

3. Heat the pan and pour in the oil. Heat the dried pepper and Chinese prickly ash over low heat until fragrant. Pour in the onion and garlic slices

4. Then pour in the cut tendon and stir fry

5. Add soy sauce, cooking wine, vinegar, a little sugar and salt, stir well, and then out of the pot

Practice 5

Food preparation:

Beef tendon 500g, 1 pepper, 1 red pepper, salad oil, salt, onion, ginger, garlic, cooking wine, soy sauce, soy sauce, sesame oil, bean paste, sugar and water.

Production steps:

1. Wash the beef tendon, put it into the pressure cooker, and add water. Cover the pressure cooker, bring to a boil over high heat and simmer over medium heat for one hour. Turn off the fire

2. Take out the stewed beef tendon and cut it into small pieces with scissors

3. Add oil in the frying pan, heat and stir fry shallot, ginger and garlic. Add beef tendon to stir fry, then add cooking wine, soy sauce, soy sauce, sugar, salt (spicy students can add a spoonful of bean paste), stir fry evenly, add a little water

4. Add green and Red Peppers after the juice is collected, and point a little cooking wine and sesame oil before leaving the pot. complete

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Chinese PinYin : Hong Shao Ti Jin