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beef hoof tendon
cinnamon (Cinnamonum cassia)
secretly made chili noodles
light soy sauce
dark soy sauce
How to Make Spicy Marinated Beef Tendons
Prepare the ingredients, thaw the raw cut hoof tendons, not the hairy tendons, but thaw them in cold water along with the bag.
Add wine and pepper and cook over high heat for 1 minute to blanch the hoof tendons.
Remove and drain the foam.
Add star anise, cinnamon, coriander, cumin, light soy sauce, dark soy sauce and salt.
Gas the pressure cooker and cook for another 35 minutes, drain when ready to uncover and set aside
Cut into 1.5*5cm long strips, taste the saltiness to see if it’s enough and decide whether to add salt next.
Heat oil in a pan, add ginger and garlic and stir fry with salt.
Add the ham hocks and sauté evenly
Add a spoonful of light soy sauce for color.
Add coarse grain chili noodles and stir-fry well, add green onions before starting the pan.
Sprinkle with white sesame seeds after serving.
It’s full of collagen and glutinous in one bite, and it’s low in fat and uses less oil, so even gym-goers can enjoy it without worrying.
It’s good with wine and rice.