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Method:
Cut stewed beef tendon into small pieces
and cook with seasoning A until flavor is absorbed. Cut
kale into small sections and rinse well, then stir-fry with 2
tablespoons of cooking oil and season with seasoning B.
Cook until done, remove and line at the bottom of the serving plate.
Cook above beef tendon until liquid is almost absorbed and thicken
with cornstarch water. Remove to the top of kale. Serve.
Note:
Beef tendon has collagens and is delicious when cooked until very
soft. If it is too much trouble to prepare, just buy ready-made
instead. Add chili pepper or chili bean paste if a strong flavor
is desired.
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