Beef Tendon with Tangerine Peel and Tomato Sauce

Overview

Tomatoes are rich in nutrients and have many functions. They are called the magical fruit in vegetables. Organic acids such as malic acid and citric acid in tomatoes can also increase the acidity of gastric juice, help digestion, and adjust gastrointestinal function. When stewing beef, adding some tomatoes can not only increase the taste, but also remove the fishy smell. After stirring into tomato juice with a Supor wall breaker, the taste will be more delicate

Tags

• hot dishes
• chinese banquet
• old man
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• beef tendon
• cao guo
• chenpi
• ginger
• light soy sauce
• oil
• old soy sauce
• rice wine
• tomato
• salt

Ingredients

Steps

1. 1 Cut the beef tendons into sections, soak them in water to remove the blood and wash them. Wash the tomatoes and cut them into pieces

   

2. 2 Prepare rice wine, caoguo, ginger slices and tangerine peel

   

3. 3 Use a wall-breaking machine to blend the tomatoes into tomato juice

   

4. 4 Blanch the beef tendons in cold water and remove

   

5. 5 Pour warm oil into the pot, add ginger and sauté until fragrant

   

6. 6 Then add beef tendons and stir-fry until fragrant, then add rice wine

   

7. 7 Add light soy sauce and dark soy sauce and stir-fry evenly

   

8. 8 Then add tomato juice

   

9. 9 Add tangerine peel and grass fruit

   

10. 10 Pour all the ingredients into the pressure cooker and select beans and tendons for 30 minutes

    

11. 11 After the time is up, open it without pressure and simmer for a few minutes to reduce the juice, then take it out of the pot

    

12. 12 Pour into a bowl, add green onions and enjoy