Stewed beef tendon balls with mustard head(niu jin wan dun jie cai tou )

Stewed beef tendon balls with mustard head

Introduction:

"A few days ago, I bought two packets of hand-made beef tendon balls for hot pot. After eating, everyone felt that they were not satisfied. They all said that the balls were delicious, crisp and not greasy. On the third day, I bought two bags and cooked the mustard head in the refrigerator, which saved the big guy most of the storage space. The key is that these two ingredients are very delicious. "

Production steps:

Step 1: Ingredients: beef tendon pill, mustard head, garlic.

Step 2: break off the mustard head, soak for a while, rinse and drain.

Step 3: cut mustard head into pieces, peel garlic and pat flat.

Step 4: heat the pot, add proper amount of oil, add garlic and saute until fragrant.

Step 5: pour down the cut mustard head and stir fry for about 2 minutes.

Step 6: add beef tendon balls and stir well.

Step 7: pour in the abalone juice and continue to stir fry.

Step 8: add 1 bowl of water and mix well. Cover and cook over high heat for about 20 minutes.

Step 9: cook until a little juice is left, add salt and chicken powder.

Step 10: stir well. Shovel up.

Materials required:

Beef tendon pill: 12

Mustard head: 1

Garlic cloves: 3

Salt: right amount

Oil: right amount

Chicken powder: a little

Abalone juice: 1 tbsp

Water: moderate

Note: mustard head should be cooked thoroughly before it tastes good. After stir frying, add appropriate amount of water to stew, so that the taste of beef tendon pill and mustard can penetrate each other.

Production difficulty: ordinary

Technology: stewing

Production time: 20 minutes

Taste: light

Chinese PinYin : Niu Jin Wan Dun Jie Cai Tou