#Xinyang Delicious# Beef tendon stew

< h3 class= "recipe_De_title" > ingredient details</h3>

Ingredients

A pound of beef tendon

Accessories

Garlic to taste

Celery to taste

Lettuce to taste

Ginger to taste

Shallots to taste

Onion white to taste

Carrots to taste

Touzu to taste

seasoning

Pepper to taste

Salt to taste

Oil to taste

Soy sauce to taste

Pillar sauce to taste

Rice wine to taste

Bean paste to taste

Original taste

Stewing process

One hour is time consuming

Simple difficulty

< h3 class="recipe_De_title" > the steps of the beef tendon stew</h3>

1 beef tendon washed and cut off, pour into the pot, add the appropriate amount of water, ginger slices, cooking wine to boil for 3 minutes, scoop up and set aside.

2 casseroles in hot oil sauté pesto ginger, shallots.

3 Add the white onion, radish, celery in turn.

4 Then put the beef tendons, all the spices, pour in hot water, turn to low heat on high heat and continue simmering for 1 hour.

5th grade beef tendon is almost soft and rotten, put in the rotten bamboo and simmer for another 5 minutes, turn off the heat, and add the green vegetables.