Braised beef tendon with white radish
Overview
Beef tendon, also known as the ligament of cattle, is one of the traditional Chinese medicines. It is mainly used to nourish the liver, strengthen tendons, and replenish qi and strength. White radish enters the lungs, has a sweet and pungent nature, and returns to the lung and spleen meridian. It has the effects of lowering qi and digestion, moistening the lungs, detoxifying and promoting body fluids. The two are a combination of meat and vegetables, soft and chewy, fragrant and delicious.
Tags
Ingredients
Steps
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Soak beef and beef tendons in bleeding water and cut into pieces
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After blanching, drain the water
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Put all the seasonings into the inner pot of the electric pressure cooker, select the beef tendon or beans program, and start
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When finished, pour it into the iron pot
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Wash and cut the white radish into cubes, add appropriate amount of warm water
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After boiling over high heat, cover the pot and simmer over low heat until the radish is soft and tender
