500g cooked beef tendon, 25g Sichuan pepper, cumin, chili powder 10g each, refined salt, 3g each of the essence of the ribs, 2g monosodium glutamate (MSG), 40g of oil.

Practice: 1, the cooked beef tendon top knife cut into strips.

2, the pot of oil, into the Sichuan pepper slightly fried, then into the cumin, chili powder fried.

3, into the gluten strips and the rest of the seasoning stir fry, plate ready.

Hand torn tendons Main ingredients: 400 grams of beef tendons Ingredients: green and red pepper Seasonings: garlic, red oil, monosodium glutamate

Practice: beef tendons boiled to maturity, torn into shreds, add seasonings stir-fry evenly into the taste that is.

Tips:

The key

Cooking the beef tendons, you have to master the fire.

Spicy Slabs Ingredients:

One beef slab (about 450g), two green peppers, one handful of fried peanuts, one handful of fried white sesame seeds, 100g of oil, salt, two spoons of dark soy sauce, one tablespoon of Lee Kum Kee Black Bean Spicy Sauce, one tablespoon of sugar, a little bit of black pepper, one handful of dried chili, one handful of peppercorns, one large piece of ginger, one head of garlic, one pinch of peel, one pinch of tea, two pieces of sesame leaf

Practice: 1, ginger cut into slices, beef cramp washed, into the pressure cooker, add 3-4 slices of ginger, a pinch of tangerine peel, a pinch of tea, two slices of spices (seasoning can be wrapped up in gauze), add the right amount of water (to cover the pot of material in the greater part of the), cover the lid, add the pressure valve, open the high fire to cook;

2, cook to the pressure cooker to bubble the atmosphere, and then continue to cook for about 30 minutes, turn off the fire, wait for the heat to dissipate. Open the lid, use chopsticks to wear a pot of crampons, can successfully penetrate is cooked, if not rotten, continue to cover the lid and cook for another 10 minutes or so;

3, the cramp out, cut into slices diagonally or torn into small strips with your hands, garlic peeled and cut into grains, dried chili pepper cut into segments, green peppers to remove the tip, cut into pieces;

4, frying pan oil, heat, under the ginger and garlic sautéed flavor, add a tablespoon of Li Jinji black bean sauce, fried red oil, dried chili peppers, peppercorns together into the pan fried flavor, will be cut into the gluten into, add a little water, stir-fry;

5, add salt, sugar, soy sauce, while a small amount of water in small doses, so that gluten absorbed broth into the flavor, while adding green pepper blocks, continue to stir-fry;

6, to the peppers soften and cooked, sprinkle a little black pepper, sprinkled peanuts, sesame seeds, turn and start the pan!

Tips:

1, the tendon into the pressure cooker must not put salt, otherwise it will not be rotten stew.

2, the salt of this dish should be less, black bean hot sauce already has a salty flavor, sugar has the effect of refreshing and make the taste of the gluten mellow, can not be omitted, but can be adjusted according to personal taste amount.

3, according to personal taste adjust the amount of pepper, chili, cumin powder can also be used to replace the pepper, start the pot with a thick cumin grains is the barbecue flavored spicy gluten, the taste is also very fragrant;

4, available lamb gluten instead of beef gluten, the same practice, which can also add some of their favorite vegetables to do with vegetables, lettuce, cucumber, carrots, or onions, and so on.

Garlic Spicy Beef Tenderloin Ingredients:

Beef tenderloin, garlic, oil, soy sauce, soy sauce, cooking wine, ice sugar

Practice: 1.

2. Garlic peeled, whole spare, how much you need to see personal preference. I will use more, because after stewing the garlic into the flavor of beef tendon, lifting the fishy smell of beef tendon is very effective.

3. frying pan put 1 tbsp oil, burst half a head of garlic grain, push into the beef tendon grain stir fry.

4. Add soy sauce, soy sauce (this optional, in fact, I like coral-colored, but Mr. like more dark-colored food, so use a little bit of the old pumping color), cooking wine, ice sugar (can be replaced by sugar) stir-fried turn, add half a cup of water to boil and then turn the very small fire simmering until crispy (the ordinary pot takes at least an hour). Note: I was boiled into the container steamed for 2 hours, so did not add water, the original flavor.

5. When it cools down, put it into a rectangular container (a cake baking mold will do) and cover it with a lid in the refrigerator. To eat, slice thinly and serve on a platter. All the seasonings have been flavored in the beef tendon, so eat it as it is or dip it in vinegar, are very good.

How to cook the beef tendon fast? There is a little trick you can try: it is the normal procedure of stewing, immediately after serving to the sealing good insulation tube, half an hour later will be more rotten. I do this at home when I stew beef, usually put all the ingredients after stewing for 15 minutes, in the heat preservation tube in 1 hour is very bad.

Beef cramp should also be a little chewy, half an hour should be almost ~ ~ ~ buy back to soak, change the water over and over again, rub it with ginger, soak beef tendons in the water to add vinegar, soak a little longer, to soak all the blood out of the beef is good. Then stew 3, 4 hours is good. You can add appropriate stew meat material and other flavoring.

First of all, wash the beef tendon. Then put the cold water to boil, add onion and ginger, wine, a little vinegar, change to small to medium heat (keep the soup rolling), about 2 hours more than the basic crispy. At this point you can put curry and other seasonings (according to the taste of each person).