Slice beef tendon, add salt, cooking wine, tender meat powder and water starch, mix well, add salad oil cover and marinate 15 minutes. Then put it in a 70% hot oil pan, stir fry quickly until it breaks, take it out and drain it.

Heat the base oil in the pan, stir-fry the dried Chili and pepper until brown-black, stir-fry the ginger slices and garlic cloves, stir-fry the fried beef ribs, add a little fresh soup, and add cooking wine, salt, sugar, soy sauce, oyster sauce and thirteen fragrant powders. When the soup is slightly dry, add celery sticks, chicken essence, pepper oil and red oil, stir well, put the pot into a hot pot basin, sprinkle with onions and crisp soybeans, and serve.

Stewed beef back tendon

1. Wash the beef tendon with clear water first.

2. Then blanch the water in a cold water pot, pour out the blood and rinse it clean.

3. Cut the beef tendon into pieces of about 3 cm.

4. Put the cut beef tendon into a pressure cooker and add spices and soy sauce respectively.

5. Add sweet noodle sauce, salt and soy sauce. Because soy sauce and sweet noodle sauce are added, soy sauce should be put less and salt should be put less. Finally, add warm water equal to beef tendon and cover the pot.

6. After the pressure cooker is inflated, turn off the fire for 0/2 minutes, then cook on high fire until the pressure cooker is turned off without waiting for gas injection, and then turn it on after deflation.