How to make cold beef tendon jelly

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  1.First, let’s take a picture of the finished product.

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  2. Put the beef tendons into the pot, add the ginger slices, and add the bay leaves and cook.

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  3.After it boils, use a strainer to remove the floating water, and then boil again Hour.If you use a pressure cooker, the time can be shortened.

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  4.After 1 hour, take out the beef tendons and soak them in warm water.Soak them in warm water.The purpose is to cut it easily without burning your hands.

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  5. Cut the beef tendons into fine cubes.

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  6.Restart the pot, add ginger and cook for another 50 minutes.

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  7. until the beef tendon soup becomes thick.

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  8.Collect the juice naturally, pick up the ginger slices and throw them away.

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  9.Put the beef tendon soup into a juicer and stir it into a more delicate juice.

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  10.Pour into the clean box prepared in advance.

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  11. Place in the refrigerator to cool and shape.

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  12.The cool beef tendon skin jelly is so elastic.Then use a knife to cut into the pieces or strips you need.

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  13. Serve on a plate.

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  14.Appropriate amount of garlic, appropriate amount of small pepper, use half of green and red pepper, wash Clean and ready to use.

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  15. Chop the garlic, chop the small peppers, and chop the green and red peppers.

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  16.Hot the pan with cold oil.

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  17. When the oil is boiling, add chopped garlic, chopped small pepper and chopped green and red pepper.Saute.

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  18.Add appropriate amount of oyster sauce, appropriate amount of light soy sauce, and appropriate amount of vinegar.Add a little more chili oil you made earlier and add chicken essence.
  

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  19. Let the prepared seasoning cool and pour it on the skin jelly inside.Serve it on a plate and start making delicious drops.It tastes very good.I wish everyone a happy meal!