Braised pork tendon with garlic(suan zai shao ti jin )

Braised pork tendon with garlic

Introduction:

"Tendons are rich in collagen protein and cholesterol free. Regular consumption can make the skin more elastic and resilient, and delay the aging of the skin. It is said that it also has the effect of strengthening muscles and bones. Tendon is a good feast. It tastes smooth, tender and not greasy. Its texture is like sea cucumber. So there is a saying: "tendon of beef hoof tastes like sea cucumber." Usually, beef tendon is the best food. Garlic: garlic peeled and fried is garlic

Production steps:

Step 1: cut beef tendon into pieces; peel garlic.

Step 2: boil water in a pot, add a little cooking wine, and blanch the cut beef tendon thoroughly to remove the peculiar smell. Take out the spare.

Step 3: heat the oil, add the garlic, stir fry with low heat until done.

Step 4: add the blanched beef tendon and stir fry evenly.

Step 5: add raw soy sauce, salt and sugar to taste, add proper amount of water, bring to a boil and simmer for about 2 minutes.

Step 6: add monosodium glutamate to make it fresh; collect the juice with high fire; then put it out of the pot.

Materials required:

Beef tendon: 400g

Garlic: 100g

Proper amount of oil

Salt: right amount

Sugar: right amount

Soy sauce: moderate

Cooking wine: moderate

Note: 1, because the tendon contains gum, so cooking such dishes, do not need to thicken, the fire can be juice. 2. If you like more oil, you can finally pour in an appropriate amount of bright oil to brighten it. If you don't like it, don't use it. 3. This dish is slightly red in color, smooth and tender in taste; it is a perfect combination of salty and fresh taste, strong garlic aroma and smooth and tender beef tendon.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Suan Zai Shao Ti Jin