Ingredients: 500 g beef tendon, 100 g shiitake mushrooms.
Accessories: 50 grams of winter shoots, green onion, ginger, large ingredients, soy sauce, chili pepper, cooking wine, refined salt, sugar, pepper, garlic each appropriate amount,
Method:
(1) Wash the beef tendons, put the water into the pot and cook softly, then remove the impurities in the meat, change the knife to chop into inches; the mushrooms are soaked in boiling water, grasped with fine salt, remove their sediment with cool water, and cut off the roots.
(2) Heat a stir-frying pan with a little oil, add green onion, ginger, cooking wine, sugar, soy sauce, chili, garlic, pepper and a little water, bring to a boil, add beef tendon, shiitake mushrooms, winter shoots, simmer for about 1 hour. Beef tendon is less likely to cook than shiitake mushrooms, and can be cooked before shiitake mushrooms.
Features: complete seasoning, long simmering time, good taste of meat, and beef tendons, shiitake mushrooms are relatively smooth, delicious and delicious.
Function: This dish has the effect of softening the bones and muscles, and has an adjuvant therapeutic effect on muscle and bone injuries. It has a certain effect on dry cracking and bleeding of hands and feet caused by cold wind in winter and spring, as well as rheumatoid arthritis. It also has a certain effect on women's beauty.