Bean tendon barbecue meat \x0d\ material: bean tendon (I bought dry bean tendon, beforehand with boiling water soaked soft), pork, Pixian bean petals, spices (dashi, fennel, sesame leaves, grass berries and so on), onion knots, ginger, garlic, pepper, cooking wine, rock sugar, dry chili pepper, salt \x0d\ practice: \x0d\1, boil a pot of boiling water, put some pepper and cooking wine, and then put the meat in it to cook until 7 Mature, then turn off the heat and let the meat just cool in the pot until it is not hot to take out, cut the meat into cubes. (Meat cooled in the pot and then removed can make the meat meat full of juice) \x0d\2, bean curd cut fine, start frying pan hot, sautéed bean curd and ginger and garlic, dry chili, meat into the stir-fry for a few moments, and then soak the soft and cut up the bean tendon into the stir-fry, put the spices, sugar, put the right amount of broth, low heat slowly burn \x0d\3, to be the meat and bean tendon are raked soft, if the juice is still a lot of it, open the fire to collect the juice. Put the appropriate amount of salt, green onion knots. Okay, you can start the pot. \x0d\\\\x0d\\\ Oil Explosion Bean Tendon \x0d\\ main ingredients 200 grams of buffalo bean tendon \x0d\\\x0d\\ Seasoning - green peppers 50 grams, soy sauce moderate, sugar moderate, salt moderate, Pixian County Bean Petals 20 grams, MSG 2 grams, 50 grams of broth, vinegar moderate, green onion 20 grams, 20 grams of shredded ginger, 15 grams of garlic flakes, 25 grams of water starch, 200 grams of salad oil \x0d\ processing 1 Wash the hydrated bean tendon, cut it into segments, put it into a bowl, add refined salt, a little water starch and mix well, marinate for 10 minutes, remove the peppers from the tips, seeds, scrub them clean and cut them into short strips. \x0d\2 With broth, soy sauce, sugar, refined salt, Pixian bean paste, monosodium glutamate, balsamic vinegar, water bean powder, seasoning Yang flavor sauce. \x0d\3 microwave special utensils in the oil, cover, with high section heating for 3 minutes, remove, put into the bean tendons, with chopsticks dial turn, and then high section heating for 2 minutes to remove. \x0d\4 microwaveable vessel in the oil, cover, heating with high section for 2 minutes, remove, put in garlic slices, shredded ginger, bean tendons, green pepper, flavor sauce, cover, heating with high section \x0d\\\\\x0d\\4 five spice bean tendons \x0d\\\4 Ingredients: \x0d\\\150 grams of bean tendons, 100 grams of vegetable oil (consumed 10 grams), 5 grams of green onion, 5 grams of ginger, 5 grams each of soy sauce and soy bean sauce, 150 grams of fresh broth, refined salt, monosodium glutamate, five-spice powder each a little. \x0d\\ Preparation: \x0d\1, bean tendon washed and soaked soft, cut into 5 cm long section and then dissected into thick strips; green onion cut into sections; ginger cut into slices. \x0d\2, frying pan on the fire, pour vegetable oil to seventy percent heat, under the bean tendon section fried until golden brown, skin blistering fish out. \x0d\3, leave a small amount of oil in the pot, put onions, ginger fried flavor, mixed with fresh soup into the bean tendon joints soy sauce, refined salt, five-spice powder, bean paste to cook until the soup method to close the end, add monosodium glutamate; you can take off the pot. \x0d\\\x0d\ or soften after white scorching, fish up and drain, and sauce with cold noodles or cold noodles to eat!