Beancurd Vermicelli and Beef Tendon Stew

Overview

There are several pieces of half-cooked beef tendon piled in the refrigerator, and I really don’t know how to eat them. It’s a hot day and I don’t want to spend much time in the kitchen, so I’m lazy~~ Steamed dishes are healthy and delicious~~

Tags

• hot dishes
• home cooking
• old man
• dinner with friends
• winter recipes
• lunch
• bean curd
• beef tendon
• chives
• cooking wine
• steamed fish drum oil
• fans
• ginger
• salt
• sesame oil

Ingredients

Steps

1. 1 Soak the vermicelli and yuba in advance until soft.

   

2. 2 Add ginger slices and cooking wine to the beef tendon and cook until almost tender. About 20 minutes.

   

3. 3 Cut the yuba into sections, as long or short as you like.

   

4. 4 Wash the vermicelli, put it into a container, or cut it into sections.

   

5. 5 Arrange the yuba neatly on top of the vermicelli.

   

6. 6 Slice or shred beef tendon.

   

7. 7 Place the beef tendon slices on both sides of the yuba. Then sprinkle some salt on the surface.

   

8. 8 Pour in appropriate amount of cooking wine.

   

9. 9 Add another spoonful of steamed fish drum oil. Steam over high heat for 20 minutes.

   

10. 10 After taking it out, drizzle with sesame oil and sprinkle with chopped green onion.