Ingredients: beef tendon (soaked hair)1250g, chicken1500g, pork elbow 500g.

Accessories: Lycium barbarum10g, ham10g, shrimp skin10g, and pea seedlings 250g.

Seasoning: salt 8g, monosodium glutamate 10g, sugar 5g, pepper 1g, starch (pea) 15g, chicken oil 30g, cooking wine 10g, onion 5g and ginger 5g.

Characteristics of roasted beef tendon with Lycium barbarum;

The juice is yellow, thick, soft and delicious.

Teach you how to cook beef tendon with medlar, and how to cook beef tendon with medlar is delicious.

1. Wash the hens and elbows, put them in a pot, add water to boil, filter out the floating foam, and stew for 5 hours to make a white soup.

2. Boil beef tendon in boiling water until it is soft and clean, process it into short and consistent strips, and then cook it with onion, ginger, cooking wine and water to remove its odor. Wash dried seaweed and soak it in warm water. Put Lycium barbarum in a jar, add water, and steam thoroughly in a cage. Wash the bean sprouts and knead them for use.

3. Take 1 piece of aluminum pot, put bamboo grates on it, add beef tendon, ham, dried seaweed, add onion and ginger in the pot, then pour in the cooked soup, adjust the flavor, and stew for about 3 hours on medium heat.

4. When the beef tendon is cooked, take out the onion, ginger and ham, put the wolfberry fruit into the original juice, thicken it evenly with 25 grams of starch (starch 15 grams of water), pour the chicken oil into the plate, then put the bean sprouts into the pot and fry them, and enclose the beef tendon.

Pie-food phase grams:

Pork elbow: Pork should not be eaten with ebony, licorice, crucian carp, shrimp, pigeon meat, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef. It is not advisable to drink a lot of tea after eating pork.

Lycium barbarum: Generally speaking, Lycium barbarum should not be eaten with too many warm tea supplements such as longan, red ginseng and jujube.