Chestnut Stewed Beef Tendons

Overview

The autumn wind carries the fragrance of chestnuts, and I remember picking up chestnuts when I was a child. At that time, we only knew that chestnuts were boiled and eaten. We never knew that chestnuts could also be used in vegetables. They were so fragrant when stewed in meat. In fact, this was the first time I used it to stew beef tendons, and my family kept praising how delicious it was. Beef tendons are processed by beef sellers, which means you don’t need to blanch them when you get home. They are pressed in a pressure cooker and stewed for a while with other ingredients.

Tags

• hot dishes
• chinese banquet
• beef tendons
• braised soy sauce
• chestnut
• cinnamon
• edible oil
• garlic
• onion root
• refined salt
• star anise
• fragrant leaves
• ginger

Ingredients

Steps

1. 1 Beef tendon is basically a semi-finished product sold in the market. Just don’t blanch it when you come back. If it is raw, it needs to be blanched, pressed in a pressure cooker and then cooked with other ingredients.

   

2. 2 The chestnuts I bought have been shelled.

   

3. 3 Boil water in a casserole, add chestnuts, turn off heat and simmer for half a minute.

   

4. 4 Chestnuts can be easily peeled after blanching. Fish out a few and peel them before fishing them out.

   

5. 5 Cut the beef tendons into small strips with a knife.

   

6. 6 Prepare ginger, green onions, aroma, star anise, and cinnamon.

   

7. 7 Add oil to the pot and stir-fry ingredients until fragrant.

   

8. 8 Add beef tendons and stir-fry for a few times.

   

9. 9 Add chestnuts.

   

10. 10 Add boiling water or bone broth, add braised soy sauce, and appropriate amount of salt.

    

11. 11 After boiling, turn to low heat. Simmer for about 25 minutes.

    

12. 12 Sprinkle some garlic leaves for a perfect casserole.