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Method:
Blanch whole beef tendon in boiling
water, rinse out the scum and remove. Heat 2 tablespoons of
cooking oil to stir-fry scallions, ginger and garlic until fragrant.
Add seasoning ingredients and heat until boiling. Place beef
tendon and cook in pressure cooker for 40 minutes, remove and cut into
small bite-size pieces. Use a sieve to remove the spices from
the soup and discard. Then return beef tendon to the soup and
continue cooking for another 20 minutes longer until done completely.
Bring a pot of water to a boil to cook the noodles. Drain cooked
noodles and put in individual soup bowl. Pour beef soup and beef
tendon on the noodles and garnish with chopped scallions. Serve
immediately.
Tips:
Beef tendon is very tough before
cooking, use a pressure cooker to save time.
Because beef tendon falls apart easily
after cooking, cut into pieces instead of slices.
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