Method: When we buy sheep tendon, we should soak it, change the water repeatedly and rub it with ginger. Add vinegar to the water that has been soaked in sheep's tendon for a long time, and soak all the blood in sheep's tendon. Then stew for 3 to 4 hours, which is already very soft and rotten.
The method of mutton tendon: cut the ginger into pieces, then wash the mutton tendon, put it in the pressure cooker, add 3-4 slices of ginger, a pinch of dried tangerine peel, a pinch of tea and two fragrant leaves (the seasoning can be wrapped in gauze), add an appropriate amount of water (covering more than half of the materials in the pot), cover the pot, add a pressure valve, turn on high heat and cook until the pressure cooker is full of air, and then continue cooking for about 30 minutes. If it's not rotten, continue to cover and cook for 10 minute, take out the lamb chops, obliquely slice them or tear them into small strips by hand, peel and cut the garlic, cut the dried peppers, remove the pedicels of the green peppers, put oil in the wok, heat them, stir-fry the ginger and garlic, add one tablespoon of Lee Kum Kee's lobster sauce, stir-fry the red oil and stir-fry the dried peppers. While adding a little water several times to let the lamb chops absorb the soup, add the green pepper pieces and stir fry constantly. When the green peppers are soft and ripe, sprinkle a little black pepper, sprinkle peanuts and sesame seeds and mix well.