Braised Tendons with Scallions

Braised Tendons with Scallions

　　Braised Tendons with Scallions

　　　Braised Tendons with Scallions, a classic traditional Shandong dish. With the addition of Zhangqiu scallions, the tenderness and smoothness of the main ingredient is infused with the rich sweetness of the scallions.

　　1. Cut cooked beef tendons into small pieces, slice fresh shiitake mushrooms, slice magnolia petals, and cut scallions into sections (use plenty);

　　2. Heat oil in a wok over medium heat, then gently fry the scallion sections until slightly charred;

　　3. Add the sliced shiitake mushrooms and magnolia petals and stir-fry until fragrant;

　　4. Add the beef tendon pieces, along with a little light soy sauce and a little sugar, and stir-fry a few times;

　　5. Add an appropriate amount of water, simmer for 2–3 minutes, then plate and top with sliced garlic before serving.

　　This dish has a bright color, tender and soft beef tendons, somewhat reminiscent of the taste of Shandong’s scallion-braised sea cucumber. It’s very delicious and pairs well with rice.