Beef tendon: The beef tendon is rich in collagen, its fat content is lower than that of fat, and it does not contain cholesterol. It can enhance the physiological metabolism of the cells, make the skin more elastic and tough, delay the aging of the skin; The effect of bone has a good therapeutic effect on the waist and knees, and the body is weak; it helps the growth and development of adolescents and slows the rate of osteoporosis in middle-aged and elderly women. The beef tendon is sweet, warm, and enters the spleen and kidney. It is beneficial to tonifying the qi, warming and warming. It is effective in treating phlegm and blood stasis, weak waist and knees, postpartum cold, abdominal pain and coldness, and deficiency in the stomach.
Wash the beef tendon and rinse it with running water.
Make two bowls of hot water in the pressure cooker, pour the beef tendon into the spices and cooking wine, cover the lid and boil it, then change to low heat for more than 30 minutes.
After the beef tendon, add another wok and add a few dried chilies, shallots and garlic casserole.
Then pour the beef tendon into the same stir-fry, pour in the soup of the yak tendon, add a little fuel and soy sauce, season according to your taste (a little salt and sugar), pour the juice into the dish after the fire Put the syrup on it.