Stewed beef tendon, reference is the recipe of the canteen.
The beef tendon is first boiled in boiling water for 2, 3 minutes. The epidermis is discolored, there will be a lot of foam, and the beef tendon will be fished out and put into the clear water for washing. Then cut small pieces.
Put the water in the pot and put in the beef tendon.
Put the onion, the onion can be put more, and then boil, the small fire to remove the foam.
Put the seasoning. (Beef tendon is about 700g, water and meat equal weight, onion one and a half, sake 60ml, taste Lin 60ml, sugar 20g, Japan Kikko soy sauce 160ml, mullet 10g)
The beef tendon is cooked for 3 or 4 hours. If you can't resist the gas, you can use the electric pressure cooker to select the cooking utensils of the tendon.
Bibimbap noodles are like!
Beef tendons are not beef tendons. It is part of the brain. If you don't have it, you can use the tendon. If you take a step back, you can use the calf. The above seasonings are slightly more accurate than the soy sauce. Others have more points and less points. The unrecognized seasonings can be Baidu, and some treasures are sold. I bought it with a cat and a treasure. The original words of the cafeteria are as follows (not what I said, haha): When you say this, someone will definitely ask, there is no such, no one, what can be replaced? Two words: no. If you want to do Japanese, you need these spices. If you don't pay attention to it, it doesn't matter if you put it in. The meat is cooked and cooked, and the sauce is delicious.