Main ingredient: 300 grams of fresh beef tendons
Ingredients: 100 grams of salad oil, 8 Erjingtian pickled peppers, 50 grams of minced meat, 30 grams of sprouts, 60 grams of scallions, 50 grams of ginger slices, 10 peppercorns of peppercorns, 80 grams of garlic
Methods:
One : Wash the fresh beef tendon, add pepper, ginger, green onion, coriander, cooking wine, steamed in a cage, and then cut the tendon into strips to be used;
Two: two thorns of pickled peppers cut into long and short segments of the same length, minced meat stir-fried, garlic cloves cut into fine pieces, sliced green onions to be used;
Three: the pot into the salad oil, when the oil is eight ripe, the next pepper grains, minced meat, pickled pepper segments, ginger slices, sprouts fried incense. Then add the soup, put the appropriate amount of monosodium glutamate, chicken essence, pepper, sugar, soy sauce and other seasonings. Then add the beef tendon, cook for 3 minutes on low heat, add green onion slices, drizzle with sesame oil to serve and enjoy.
Features: bright red color, soft and sticky in the mouth, a good winter product.
Two: Spicy Beef Tendon:
First of all, organize the tendon cleanly, not with a little oil and appendages, otherwise it will affect the taste. Put the organized tendons into the pot, add spices (there are about 20 or 30 kinds, some of which are unique to Korea. Put the dog meat spice can also be fine, but the taste will be a little worse) first in the medium heat to simmer for an hour, during which time you have to keep stirring and adding water to avoid staining the pot. Reduce the heat to low and simmer for another two hours. Once cooled, cut the pieces into 1-cm-long, 2-mm-wide pieces along the grain of the slab. Put a little oil in the pot, when the oil boiled to 70% hot, the cut tendons into the oil and stir fry a little, so that it is slightly hard, the fire must be mastered, too hard to chew.
Take a pot, a little sugar dissolved into water, into the fried sesame seeds, and then add chili powder, cumin powder, monosodium glutamate, soy sauce, salt, etc. according to personal taste, and then put the tendons into which mix well, you can plate on the table, the dish is red, bright and fresh, mouth-watering.