The method of stewing beef tendon with beer

Need ingredients

Bull back tendon

3 items

chives

200g

onion

half

garlic

1 head

Jiang

1 piece

seasoning packet

As shown in Step 3

light soy sauce

60g

dark soy sauce

1 spoon

Tianjin Sweet Noodle Sauce

3 spoons

beer

1 bottle

boiled water

moderate amount

cold water

moderate amount

oil

a little

Method steps

1. Main ingredient: Beef tendon

3. Auxiliary ingredients: From left to right in the front row are grass fruit, cinnamon, star anise, Sichuan peppercorns, hawthorn, and fennel. From the left in the back row are hawthorn slices, fragrant leaves, red yeast rice, dried chili peppers, and grass carp.

5. Cut the beef tendon into walnut chunks

7. After soaking, pour out the blood and wash several more times.

9. Bring to a boil over high heat and simmer for another 3-5 minutes.

11. In addition, heat the wok and add a little oil. Stir fry ginger slices, fragrant leaves, star anise, and onions until fragrant.

13. Insert the cow's back tendon from step 10

15. The amount of beer should be at least equal to the amount of ingredients.

17. Pour in 60g of soy sauce.

19. Add 3 tablespoons of sweet bean sauce.

21. Hot and fragrant beef tendon cooked! After cooking beef tendon, remove the seasoning. Boiled beef tendon can be eaten directly or stewed with vegetables.

22. Finished product drawings

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