Stir-fried Beef Tendons with Garlic

Overview

Spring is blooming, and garlic seedlings are growing vigorously at this time. Garlic plays a decisive role in this season, whether it is raw cold dishes or fried bacon, eggs, pasta, vegetables and other ingredients with garlic. The smell of garlic is really refreshing, fragrant and goes well with rice. Eating more garlic in spring can also effectively prevent some intestinal and oral diseases. Garlic will always have a place on my family's dining table. Without garlic, everything I eat will be tasteless. In my stir-fried beef tendons with garlic, the large amount of chili peppers on the plate will probably scare many friends who don’t like spicy food. However, I can tell you quietly that in fact, the chili peppers are just a decoration in this dish. This dish is not too spicy. To find out the reason, please check the processing of chili peppers during cooking in the recipe, and you will find the answer. Come, let us leave the taste of spring with delicious food!

Tags

• hot dishes
• home cooking
• chinese banquet
• old man
• autumn recipes
• winter recipes
• lunch
• beef tendons
• cooking wine
• dried red chili pepper
• garlic leaves, garlic white
• light soy sauce
• old soy sauce
• oyster mushroom
• red bell pepper
• shredded ginger
• vinegar
• zanthoxylum bungeanum

Ingredients

Steps

1. 1 Cut the cooked beef tendons into large pieces. Do not cut the pieces too small, because beef tendons can easily become smaller when heated. Some places sell beef tendons cooked, so you can cut them into pieces and cook them directly

   

2. 2 Cut the garnishes and cut the garlic into sections

   

3. 3 Heat the oil in a hot pan, stir-fry the shredded ginger, Sichuan peppercorns, and red peppers in the warm oil. Don’t make the oil too hot. If it is too hot, the peppers will be fried easily

   

4. 4 If the chili peppers, Sichuan peppercorns, ginger shreds, etc. are not scorched in the pot, take them out quickly and do not throw them away. Finally, use them for decoration. If you don’t like spicy food, you can put less chili peppers, or you can put them in the oil pan and take them out

   

5. 5 Heat up the spicy oil in the pot, then pour in the beef tendons and stir-fry. Use a spatula to stir-fry the beef tendons quickly, otherwise the gelatin of the beef tendons will stick to the pan and shrink

   

6. 6 Don't stir-fry the beef tendons for too long. Stir-fry for a few seconds. Add a little cooking wine, dark soy sauce, and light soy sauce. Continue stir-frying for a few seconds until the color is even. Dish it out and set aside

   

7. 7 Heat another pot and pour the extra oil from the fried beef tendons into the pot

   

8. 8 Pour in the diced oyster mushrooms and stir-fry for a few seconds, then add the red bell pepper and stir-fry for another three to four seconds

   

9. 9 Pour in the fried beef tendons and garlic leaves and white garlic, add a few drops of vinegar and stir-fry quickly for 3 seconds. You can also add no vinegar

   

10. 10 Add salt and chicken essence, mix well and add flavor, then take it out of the pot and put it on a plate

    

11. 11 Garnish with fried red peppers and Sichuan peppercorns and enjoy! Isn't it tempting? Finally, I want to say that this dish needs to be fried quickly and not for too long. If you fry garlic leaves and white garlic for a long time, it will not taste good and will not be sterilized. Of course, you can make an exception if you like to eat older food