Stewed beef tendon(dun niu ti jin )

Stewed beef tendon

Introduction:

"Hoof tendon has always been the top grade of the banquet. It has a long history of eating. Its taste is light, tender and not greasy. Its texture is like sea cucumber, so there is a saying:" beef hoof tendon tastes better than ginseng. Tendons are rich in collagen protein, fat content is lower than fat, and do not contain cholesterol. It can enhance the physiological metabolism of cells, make the skin more elastic and resilient, and delay the aging of the skin. It has the effect of strengthening tendons and bones, and has a good therapeutic effect on the weak and weak. It is helpful to the growth and development of adolescents and slow down the speed of osteoporosis in middle-aged and elderly women. Stewed beef tendon is a good nourishing food for winter. Therefore, it is especially suitable for fat people and patients with hypertension, arteriosclerosis, coronary heart disease and diabetes

Production steps:

Step 1: prepare all the ingredients.

Step 2: cut beef tendon into small pieces, blanch with boiling water, add cooking wine in water.

Step 3: prepare the seasoning.

Step 4: heat the frying pan to the oil and saute shallot, ginger, garlic and pepper.

Step 5: add spicy soybean sauce and stir fry until fragrant.

Step 6: stir fry beef tendon.

The seventh step: add Baijiu to stir fry.

Step 8: add appropriate amount of water in the water.

Step 9: join the veteran.

Step 10: add fresh soy sauce in.

Step 11: add sugar and bring to a boil.

Step 12: then pour into the casserole.

Step 13: bring to a boil over high heat, cover and simmer over medium heat.

Step 14: clean onion, green pepper and red pepper, cut into pieces, cut garlic into sections.

Step 15: simmer for 20 minutes, add onion and continue for 3 minutes.

Step 16: then season with salt.

Step 17: add the garlic sprouts.

Step 18: add green and red pepper to the mixture.

Step 19: add starch and thicken.

Step 20: pour in sesame oil.

Step 21: close the fire.

Materials required:

Beef tendon: 400g

Garlic sprouts: 50g

Green pepper: 1

Red pepper: half

Onion: half

Scallion: right amount

Ginger: right amount

Garlic: one head

Big material: 3

Fragrant leaf: 1 piece

Tangerine peel: 2G

Veteran: 5g

Soy sauce: 15g

Sugar: 3 G

Spicy soybean sauce: 20g

Salt: right amount

Starch: appropriate amount

Sesame oil: appropriate amount

Dried pepper: 2

Note: I bought this semi-finished cooked tendon, if it is raw, it should be cooked first, and then fired. Finally, don't add too much water and starch, just thicken it.

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Dun Niu Ti Jin