| 1. Cut the beef tendon, tomato and white raddish into small pieces. |
| 2. Reheat a pot of water,and boil the beef tendon until well-cooked. Take out the water with blood and wash these well-cooked beef tendon |
| 3. Preheat another pot and put vegetable oil. Fry ginger and Garlic by medium heat and then put in beef tendon well stirred togather with ingredient B. |
| 4. Add hot water into the pot covering the beef tendon. Add all the ingredient A into the pot, turn the oven to high heat until boiled, and then stew by low heat for 2 hours. |
| 5. Pour the beef tendon stew into the bowel with cooked noodles and chinese cabbages and add some shredded spring onion on the top. |
| Pork Stew with Rice |
 |
| Ingredient A |
| Pork with skin 2 pounds |
| Spring onions 3 |
| Dried mini-shrimps |
| Garlic 10 pieces |
|
| Ingredient B |
| Vegetable oil 2 tablespoons |
| Soy Sauce 360cc |
| Sugar 3 teaspoon |
| Water 1200cc |
| Rice wine 1 tablespoon |
| Dried red onions 10 pieces |
| Salt 1 teaspoon |
|
| Receipe |
| 1. Boil the pork with skin until cooked and make it into small cubes |
| 2. Rinse the dried red onions and spring onions. Cut them into dices. Soak the dried mini-shrimps in water for 5 min. Dry the mini-shrimps and cut them into small pieces. |
| 3. Reheat the oil in a pan. Fry the red onions and garlic. When the red onions and garlic turn into golden, take them out form the oil. |
| 4. Reheat the oil in another pan. Fry the mini-shrimp pieces and stir them with soy sauce and sugar by low heat. And then add the pork cubes into the pan and mix them well. |
| 5. Add hot water, soy sauce and fried red onions and garlics to the pan. Stir them well and stew for 30-40 min. by low heat. |
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