The method of burning cow tendons in white

Health benefits

Jiang: Relieve nausea and vomiting, reduce phlegm and cough, dispel cold and relieve symptoms

Cooking wine: promoting blood circulation and removing blood stasis

Ingredients and materials

1 piece of cow tendon (cow scapula)

1 piece of ginger

Moderate amount of cooking wine

1 plate of Wagyu Vinegar Juice (Chubi Japanese style Salad Juice)

The recipe of Bai Zhuo Niu Tendon Cong's family recipe

1. Purchase beef tendon meat (it won't be so expensive to buy from the market, the price is moderate)

2. Rinse with cold water slightly and put it in the pot

3. Submerge the tendon flesh with water and boil it over medium heat to create blood

4. Pour out the blood

5. Pour out the blood

6. Add water again, no more tendon meat, bring to a boil over high heat, then turn to medium low heat, add ginger, cooking wine, and simmer for 1 hour

7. Remove the tendon flesh

8. Slicing and plating, be careful not to scald

Tips

Remember to use low to medium heat during the one hour cooking process

Don't cut open the tendon meat before cooking, it will scatter

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