Ox hoof tendon is the ligament attached to the ox hoof bone. It is rich in collagen protein, lower in fat than fat meat, and does not contain cholesterol. It can enhance cell physiological metabolism, make skin more elastic and tenacious, and delay skin aging. It has always been the top grade of the banquet and has a long history of eating. It tastes light, tender and not greasy. Its texture is like sea cucumber. Therefore, there is a saying: “beef tendon tastes better than ginseng.” Stir fry with XO sauce, add garlic and pepper, fragrant, spicy and q-bomb as one, it’s really delicious!


400g beef tendon
3 garlic sprouts
2 red peppers
1 celery
Proper amount of salt
Proper peanut oil
A little XO Sauce
1 tbsp soy sauce
1 tbsp oyster sauce
A little chicken powder


Step 1
Prepare ingredients: cooked beef tendon, garlic sprouts, celery, pepper and XO sauce

Step 2
Soak beef tendons in boiling water for a while, cut into sections, wash and cut celery and garlic seedlings respectively, wash and dice pepper

Step 3
In a hot pot, add an appropriate amount of oil, pour in the garlic stalk and saute until fragrant

Step 4
Pour in beef tendon and stir fry for a while

Step 5
Add XO sauce

Step 6
Pour in soy sauce and oyster sauce and continue to stir fry

Step 7
Stir fry until the ingredients are colored, the smell overflows, and add pepper

Step 8
Pour in garlic leaves, lift the pan and stir fry evenly

Step 9
Add salt and chicken powder and stir fry evenly