Braised tendon with Scallion(cong shao ti jin )

Braised tendon with Scallion

Introduction:

Production steps:

Step 1: boiled beef tendon 500g; scallion 100g, carrot 50g [can not put], ginger amount.

Step 2: cut the beef tendon with a knife.

Step 3: boil water in a pot, add beef tendon, add proper amount of cooking wine, blanch thoroughly, remove peculiar smell, and take it out for standby.

Step 4: scallion cutting hob block.

Step 5: cut the carrot into pieces.

Step 6: heat up the oil and stir fry the carrots.

Step 7: stir fry the scallions until soft.

Step 8: stir fry the carrots and scallions and set aside.

Step 9: leave the bottom oil in the pan and saute shredded ginger.

Step 10: add the beef tendon and stir well.

Step 11: season with raw soy sauce, salt and sugar.

Step 12: add appropriate amount of water, bring to a boil and simmer for about 2 minutes.

Step 13: stir fry carrots and scallions evenly; add monosodium glutamate to make them fresh; collect juice with high heat.

Step 14: take out the pot and put it on the plate.

Materials required:

Beef tendon: 500g

Scallion: 100g

Carrot: 50g

Ginger: right amount

Proper amount of oil

Soy sauce: moderate

Salt: right amount

Sugar: right amount

MSG: right amount

Cooking wine: moderate

Note: in the standard practice, beef tendon soaked in dry goods should be used. 】Only green onion is used as auxiliary material, and no other materials are added.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Cong Shao Ti Jin