Beef tendon is rich in collagen, not only low in fat, but also cholesterol-free. Eating in autumn and winter can enhance cell physiological metabolism and delay the aging of the skin; it also has the effect of strengthening muscles and bones, and has a good therapeutic and nourishing effect on osteoporosis, soft waist and knees, and weak and weak people.
First, after cleaning the beef tendon, put it in the pot, add enough water to boil and skim off the foam; add ginger slices, green onion, star anise, cinnamon, fragrant leaves and a few peppercorns; turn the heat to low and simmer for about 2 hours; add salt half an hour before turning off the heat;
Second, the cooked beef tendon is fished out and cooled, and the reprocessing needs to be changed into pieces, silk or blocks for backup;
Third, sauté minced pesto and dried red pepper in a frying pan, pour in beef tendon and stir-fry; stir-fry cooking wine, braised soy sauce and white sugar, scoop a few spoonfuls of boiled beef tendon soup, cover and roll slightly to make it taste, stir-fry until the soup is concentrated, and add green peppers when cooking.
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Beef tendon as a raw material in advance stewed, with different ingredients can cook a variety of flavors of dishes, so the basic brine should not add too many spices, play a fishy role can be; beef tendon is more difficult to taste, so it is easier to add salt when brine cooking; the time of brine cooking determines the taste, want to chew more Q more tough to cook for a while.