How to cook camel tendon with mushrooms

People often complain about being stressed, having irregular diets, and being in a sub-healthy state. In fact, when you are resting, you can learn to cook and reward yourself on weekends. Next, I’ll introduce you to the dish of stewed camel tendons with mushrooms. You must find time to make it yourself.

1.12 Take a bag of camel tendons

2.21 Put the camel tendon in a basin and soak it in clean water for 1 day. You can change the water halfway.

3.1 After taking it out, clean the camel tendon carefully to remove excess oil and impurities

4.2 Take out the soaked camel tendon, clean and cut into sections, put it into a pressure cooker, add ginger slices, scallions, and peppercorns, simmer over high heat for about 30 minutes, and soak it again in the pot without taking it out after turning off the heat.

5. Then add water to the pressure cooker and put in scallion, ginger, garlic, pepper, aniseed, and cooking wine for a second simmer for about 20 minutes until the camel tendon is fully cooked and soft without a hard core.

6. Cut the camel tendon into small pieces and store them in bags in the refrigerator. If you want to store it for a longer time, you can freeze it and eat it in batches.

7. Wash the garlic sprouts and cut them into sections for later use

8. Wash and cut into small pieces or thin slices Shiitake mushrooms and King Oyster Mushrooms

9. Heat the wok, pour in a proper amount of cooking oil, and fry the garlic, ginger and chopped green onion until fragrant

10. Put the mushrooms and the processed camel tendons into the pot and add an appropriate amount of cooking wine and stir-fry evenly over high heat.

11. Add garlic sprouts, add appropriate amount of light soy sauce for seasoning, a little dark soy sauce for coloring, add sugar and salt and stir fry

12. Drizzle a little sesame oil before serving

I am very happy to share with you today’s introduction of camel tendon stewed with mushrooms. You may as well try it. You will definitely gain a lot from it.