<h1 class= "pgc-h-arrow-right" > braised beef tendons</h1>
Ingredients: 250 g of fresh beef tendon. Accessories: chicken broth 200 g, starch 2 g, green onion 30 g, oil 50 g, soy sauce 15 g, cooking wine 10 g, salt 3 g, monosodium glutamate 2 g, sugar 5 g.
Cooking method: 1. Cut the hoof tendon into strips of 5 cm long and about 1 cm wide (if the hoof tendon is small and thin, it can no longer be processed).
2. Put the hoof tendons in boiling water and blanch them slightly before removing.
3. Heat the wok, add 50 grams of oil, put the green onion into the sauté, until the aroma is fragrant and the onion slightly turns golden brown, add the hoof tendons, quickly stir-fry, make the hoof tendons evenly heated, add soy sauce, cooking wine, salt, monosodium glutamate, sugar, chicken soup, after boiling the pot, turn to low heat for about 10 minutes, and then use high heat, put in the starch dissolved in water to thicken the soup, you can plate.
<h1 class="pgc-h-arrow-right" > stewed beef breast</h1>
Ingredients: beef breast meat 1000 g. Accessories: 75 grams of green onion, 15 grams of ginger pieces, 75 grams of soy sauce, 15 grams of cooking wine, 3 large fennels, a little peppercorns, salt noodles.
Cooking Method: Cut the beef breast into walnut pieces, rinse with water, put it in a pot, bring to a boil over high heat and skim off the blood foam. Cut the green onion into pieces, the ginger pieces are loosed with a knife, the peppercorns and fennel are wrapped in cloth, put into the pot, add the seasonings, and simmer over low heat until the beef is crispy.