Braised beef tendon with Pleurotus eryngii(xing bao gu la shao niu ti jin )

Braised beef tendon with Pleurotus eryngii

Introduction:

"I always like this dish, but sometimes the beef tendon in the restaurant can't bite. I think it's delicious."

Production steps:

Step 1: shredded Pleurotus eryngii, not too thin, chopped onion and garlic

Step 2: cut the beef tendon into small pieces according to your own taste

Third step: Boil the pot, put salt, pepper, and a little baijiu. After boiling, add the beef tendon to scald.

Step 4: blanch the apricot abalone mushroom shreds with clear water

Step 5: add oil to the frying pan and saute the scallions

Step 6: add the blanched beef tendon, add some soy sauce, add a little salt and water

Step 7: cover the pot and simmer for half a minute, so the tendons will be colored and smooth

Step 8: add the Pleurotus eryngii, pepper and Pleurotus eryngii. They have been fried well and don't need to be fried too long

Step 9: finally add garlic, oil consumption, wet starch

Step 10: get out of the pot and finish

Step 11: ha ha, it's time to start. Let's study. I'll start to eat and drink

Materials required:

Cooked beef tendon: appropriate amount

Pleurotus eryngii: right amount

Pepper: right amount

Scallion: right amount

Garlic: right amount

Vegetable oil: right amount

Salt: right amount

Old style: moderate

Soy sauce: moderate

Oyster sauce: right amount

Starch: right amount

Note: if you buy cooked beef tendon, you should choose fresh and soft boiled beef tendon. If you make your own sauce, you should reduce the salt in the production process. If you like spicy beef tendon, you can choose small Chaotian pepper. I think spicy beef tendon is delicious, ha ha

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Xing Bao Gu La Shao Niu Ti Jin