How to cook beef tendon with soybeans

Many delicious foods can be made by more than just restaurant chefs. You can also do it at home, of course, this requires you to learn it yourself. Here is a recipe for braised beef tendon with soybeans. Learn it yourself and try making it at home.

2.2 Slice the beef shank first, then blanch it in water and skim off the blood foam. Soak the soybeans overnight or half a day in advance and wash them.

3.1 Fry until the surface of the beans is slightly browned and the skin is slightly wrinkled

4.2 After the oil is hot, add the soybeans and stir-fry

5. Add beef and all seasonings except rock sugar

6. Continue to stir-fry for a few minutes until the sauce aroma comes out

7. Pour in warm water (the water temperature is low in cold weather, and the meat will shrink more if you pour cold water directly)

8. After boiling, transfer to a cast iron pot or stew pot. Add rock sugar and continue to simmer for about 1 hour and 20 minutes

9. When the soup becomes thick and the beef is cooked, it is ready to be served. If there is too much soup in the pot, you can turn on medium heat and simmer it down slightly. (The stewing time depends on the pot and heat used. Please adjust it yourself until the meat can be easily pierced with chopsticks)

To make the dish of braised beef tendon with soybeans, you first need to fully understand how to make it. Once you understand how to do it, you can then take action. I believe that you, who have strong execution power, will be able to "be competent" soon.