Beef tendon stewed with radish

Beef tendon stewed with radish can be said to be a delicious home-cooked dish, but because beef tendon is expensive, few families cook it. Moreover, beef tendon needs to be stewed for a long time before it becomes soft, which is also a test for the cook. Of course, if we use a pressure cooker, we can effectively reduce the cooking time. So, how do we use a pressure cooker to make beef tendon stewed with radish? The operation is as follows:

One and a half pounds of beef tendon, cut into one-inch square pieces, blanch in boiling water and remove from the pot; two and a half pounds of white radish (can be increased or decreased according to personal preference), cut into two centimeter square pieces, boil in boiling water for one minute and remove from the pot; two tablespoons of fermented black beans; one star anise; five stalks of coriander; more than twenty peppercorns, one tablespoon of rock sugar or white sugar, and appropriate amount of salt.

Preparation method

1. Put the oil in a pot on the fire and heat it to 40% hot, add the fermented black beans and sugar and stir-fry until it turns cherry color.

2. Add about two kilograms of water, then pour in all the ingredients except the radish. Bring to a boil, skim off the foam and pour into a pressure cooker. Press for thirty minutes.

3. After the pressure cooker has cooled down, open the lid, pour in the radish, add appropriate amount of salt and cook for about ten minutes without covering until the radish is soft.

4. Add appropriate amount of MSG, shovel evenly and remove from heat. Sprinkle with coriander and serve.

Instructions for use

Radish should not be eaten with fruits rich in plant pigments such as oranges, pears, apples, and grapes. If you eat oranges and other fruits at the same time, it may induce and cause goiter.

Beef tendon has always been a top-grade dish at banquets and has a long history of consumption. It has a light and tender taste and is not greasy. Its texture is like that of sea cucumber, so there is a saying: "Beef tendon tastes better than sea cucumber."

Beef tendon is rich in collagen protein, has lower fat content than fatty meat, and contains no cholesterol. It can enhance cell physiological metabolism, make the skin more elastic and resilient, and delay skin aging. It has the effect of strengthening tendons and bones, and is a good therapeutic effect for people with weak waist and knees and thin body. It helps the growth and development of adolescents and slows down the rate of osteoporosis in middle-aged and elderly women.