beef tendon! First-class collagen, do not believe that you let cool down, are transparent jelly
It is essential to make beef stew soup - Nan Jiang! Looks like few people know. Vietnamese food is often used in Thai cuisine, and the taste of the soup has been improved several levels.
Hey, let me talk about the steps first. The beef tendon is washed and boiled until the water is opened. Then it is rolled for a while and then washed with cold water. This step is very important, otherwise it is stinky. Then cut the block, don't cut it too small (because it can be cut to the right size after cooking) and then press the ginger powder pot for half a clock! Big fire. If it is hard, press it again, time to see it yourself.
After the pot is opened, the white radish is slowly stewed until the radish is rotten. The tendon can be removed and cut into small pieces and then returned to the soup.
Finally, simmered salt and a little chicken powder, and small celery chopped into the soup. Super delicious! Entrance
The most important thing is Nan Jiang and the last small celery.