Tendon contains rich collagen protein, lower fat content than fatty meat, and no cholesterol. It can enhance cellular physiological metabolism, make the skin more elastic and resilient, delay skin aging, and have the effect of strengthening tendons and bones.
Ingredients: 100g bitter gourd, 100g water-soaked beef tendon.
Seasoning: 2g salt, 4g sliced scallions, 3g sliced ginger, 3g sliced garlic, 8g cooking wine, 5g water starch, 30g salad oil.
Procurement of raw materials: Beef tendon contains abundant protein and collagen, which is easy to be absorbed and utilized by the body. The raw materials are easy to obtain and can be found in any market or supermarket.
Method:
1. Cut the bitter gourd into strips and blanch in boiling water. Blanch the beef tendon in boiling water and set aside.
2. Heat the oil in a pan, sauté the scallions, ginger, and garlic, add step 1, pour in cooking wine and seasoning, thicken the sauce.
Cooking tips: Dried beef tendon should be soaked in cold water or alkaline water. Newly bought pre-soaked tendon should be washed several times. The beef tendon should be cut into strips for better flavor absorption. Blanched bitter gourd tends to change color, so it should be rinsed with cold water.
