Beef tendon, which is more fragrant than beef, Q elastic soft and rotten, and there is no soup left on the table

In order to reduce the fishy smell of beef tendon, the practice of braised beef tendon is used, braised is not equal to lo-mei, so in the cooking process I used light soy sauce and dark soy sauce to adjust the color, but did not add star anise, bay leaves, cinnamon and other marinades, so that the taste of this dish is more fragrant, highlighting the umami of the beef tendon itself, so that the marinade will not cover the umami and fragrance of the beef tendon, and it is divided into 2 steps when stewing, beef tendon is a kind of ingredient that is more difficult to cook, so it needs to be stewed first, After the beef tendon is stewed, then add the radish to stew together, the good radish stewed beef tendon tastes very good, the beef tendon Q elastic is soft and rotten, the radish absorbs the soup, take a bite, the meat is fragrant and there is also the sweetness of the radish, the stewed soup can be used for bibimbap, which can make you eat several more bowls of rice, and friends who like it can try it!

【Ingredients】beef tendon, radish, ginger, salt, light soy sauce, dark soy sauce, cooking wine, sugar, shallots;

【How to stew beef tendon with radish】

1. Prepare the raw materials you need, 750g of beef tendon and half a radish, this radish has a large price ratio, so only half of it is used, and there is no requirement for the specific amount of ingredients, so it is decided according to preference;

2. Clean the beef tendon and soak it in a large basin for half an hour to an hour to soak out the blood water, and the taste will be better when it is stewed later, without fishy smell;

3. Clean the soaked beef tendon again, blanch the pot under cold water, add ginger slices and cooking wine to remove the fish, skim off the surface foam after boiling over high heat, turn to medium heat and continue to simmer for 3 minutes, so that the blood in the beef tendon can be completely boiled out;

4. After blanching, take it out and wash it thoroughly in hot water, and then cut it into small pieces with scissors.

5. Put the beef tendon cut into small pieces in an electric pressure cooker, add an appropriate amount of warm water, ginger slices, light soy sauce, salt, sugar, and a little dark soy sauce to color, and stir well;

6. The electric pressure cooker chooses medium pressure stewing, and if you like to choose high-pressure stew if you like soft and rotten taste, you can use a pressure cooker without an electric pressure cooker, and the pressure cooker is generally turned to low heat and boiled for 5 minutes after steaming, which is almost the same;

7. After the beef tendon is cooked, then process the radish, peel the radish and cut it into hob pieces, put it in a small casserole, then add the soup of stewed beef tendon to the casserole, boil over high heat, turn to low heat and simmer for 10 minutes, and use the soup of stewed beef tendon to stew the radish is the key to the deliciousness of this dish;

8. After simmering, add the beef tendon, stir well, and continue to simmer for 10 minutes, so that the flavor of radish and beef tendon can be better integrated;

9. The stewed radish is soft and rotten, and the delicious radish stewed beef tendon is completed;

10. A large pot of hot water, you can sprinkle an appropriate amount of chopped green onions to decorate, the beef tendon is soft and rotten, and there is a little Q bomb in the soft and rotten beef tendon, the radish absorbs the fragrance of the gravy, but it still has its own sweetness, this dish is not suitable for making too salty, otherwise the sweetness of the radish and the umami of the beef tendon will be affected;

Summary of the practice of stewed beef tendon with radish:

1. Beef tendon is generally hard, and it is recommended to stew it until it is soft and rotten when stewing, especially if there are elderly people, children or friends with bad teeth, otherwise it will be difficult to digest the price;

2. If you like spicy, you can add some dried chili peppers when stewing beef tendon or add some millet spicy when stewing radish;