Beef Tendon Balls Stewed with Mustard Head

Overview

I bought two packs of handmade beef tendon balls for hot pot a few days ago. After eating them, everyone felt that they were not enough. They all said that the balls were delicious, crunchy and chewy, and not greasy. On the third day, I bought two more packs and came back. I also cooked the mustard heads that were in the refrigerator, so that they wouldn't take up most of the storage space. The key is that the combination of these two ingredients is very delicious~

Tags

• hot dishes
• home cooking
• meat dishes
• old man
• autumn recipes
• winter recipes
• lunch
• abalone juice
• beef tendon balls
• chicken powder
• clear water
• garlic cloves
• oil
• mustard head
• salt

Ingredients

Steps

1. 1 Ingredients: beef tendon balls, mustard greens, garlic cloves.

   

2. 2 Break off the mustard heads, soak for a while, rinse and drain.

   

3. 3 Cut the mustard head into cubes, peel and flatten the garlic cloves.

   

4. 4 Heat the pan, add appropriate amount of oil, add garlic cloves and sauté until fragrant.

   

5. 5 Pour in the chopped mustard heads and stir-fry for about 2 minutes.

   

6. 6 Add beef tendon balls and stir-fry evenly.

   

7. 7 Pour in abalone juice and continue to stir-fry.

   

8. 8 Add about 1 bowl of water and mix well. Cover the pot and cook over high heat for about 20 minutes.

   

9. 9 Cook until a little soup remains, add salt and chicken powder.

   

10. 10 Stir fry evenly. Just shovel it up.