Seasoning: pickled pepper 35g ginger 18g onion 25g soy sauce 14g garlic 20g chicken essence 3g starch (corn) 5g bamboo sauce 10g pepper 2g vegetable oil 100g vinegar 5g salt 3g each.
The practice of burning beef tendon:
1. Wash beef tendon, put it in a boiling casserole, remove the fishy smell in the pot and cut into pieces; Peel pickled pepper, slice ginger, slice onion and dice garlic;
2. Put the casserole on the fire, add beef soup, beef tendon blocks, chopped green onion slices and ginger slices, cook until all the foam is removed, add white wine and salt, cover it, and simmer over low heat until cooked;
3. Add vegetable oil to the wok, heat it to 60%, add pickled pepper and garlic, stir-fry slightly, add post-sauce, beef tendon, original soup and soy sauce, cook until the soup is thick, thicken it with humidified starch, add chicken essence and vinegar, push it evenly, pour pepper oil on it, and serve from the pan.
For more information about roast beef tendon, you can go to Mint.com Food Library/Restaurant/Roast Beef Tendon.