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There is heaven on the top and Suzhou and Hangzhou on the bottom. Zhejiang cuisine occupies a place in the eight major cuisines, and the dishes are unique and well-known. Today, I will teach you to cook a famous Zhejiang dish, braised beef hoof tendons.
This is a very simple home-cooked dish, and the ingredients in it may not be very "well-known". Beef tendons are chewier than beef. After cooking, the braised beef tendon inside the beef tendon is chewy. And beef tendons are also rich in nutrients. "Braised pork" is a common way of cooking, it is a favorite flavor, and the soup is very full. This braised beef tendon and white rice are a good match, and after eating it, it is very evocative.
Next up is this braised beef hoof tendon!
ingredient:
Beef tendons, shallots, water starch, soy sauce, cooking wine, salt, monosodium glutamate, sugar, broth
method:
1. Cut the chives into sections.
2. Horseshoe muscle cutting strips.
3. Place the beef tendons in boiling water and blanch slightly.
4. Remove.
5. Heat the wok and add oil.
6. Sauté the shallots.
7. When the green onion turns slightly golden brown, add the beef tendon and stir-fry quickly.
8. Add soy sauce, cooking wine, salt, monosodium glutamate, sugar and broth to a boil.
9. Reduce heat to a low heat for 10 minutes, then heat over high heat.
10. Put water starch to collect the juice and put it out.