Ingredients: Marbury special 900g, Dahongpao tea 5g, peanut butter 1 spoon (about 30g), sand tea sauce 1 spoon (about 30g), 3-4 slices of fresh ginger, 2 dried peppers, 30ml of yellow wine, 60g of soy sauce and 3 slices of rock sugar (about 65438+).
1, the horse meat is cut into pieces the size of walnuts, soaked in cold water for about an hour to soak the blood out, and the water is changed twice.
2. Dahongpao tea leaves are soaked in hot water for about 1 hour.
3. Prepare ginger slices, dried peppers, rock sugar, sand tea sauce and peanut butter.
4, the pot is hot, put oil, add ginger slices and dried peppers and stir fry.
5. Stir-fry horse meat, evaporate water and stir-fry oil.
6. Add peanut butter, sand tea sauce and soy sauce, cook rice wine and stir fry.
7. Pour the tea soup and tea leaves into the pot, and add rock sugar to boil.
8. After boiling, skim the floating foam, add salt and pepper to taste, put it in a pressure cooker for 40 minutes, or simmer for 90 to 120 minutes.
8. Pour the pressed horse meat back into the wok and collect the thick soup over high fire.
9. Heat the casserole on the fire. Add horse meat and juice together.
10, finished product.