Materials?

Let's look at the ingredients first: spicy powder Part I: red pepper 15 g green pepper 7 g fennel 3 g cumin 3 g Amomum tsaoko 2 g citronella 1 g raw white sesame 10 g white pepper 1? Scold or fight?

Part II Oil: spicy powder 40 g Chili powder 40 g salt 15 g white sugar 5 g monosodium glutamate 10 g chicken essence 10 g raw white sesame seed 30 g peanut powder 15 g garlic powder 15 g.

The third part is rapeseed oil 500g onion 10g onion 10g star anise 3g, cinnamon 3g fragrant leaves, two pieces of beef tendon noodles and appropriate amount of bean tendon.

How to make spicy strips?

Stir-fry all the ingredients for making spicy powder in a pot.

Stir-fried ingredients, flour with a cooking machine, the finer the better.

Add onion, onion, star anise, cinnamon and fragrant leaves into 500g rapeseed oil, stir-fry and take out.

Add powdery raw materials to the second part and season.

Heat the oil just fried with spices to 180℃ and pour it into the prepared materials.

The oil is ready, prepare beef tendon and soybean tendon.

I made beef tendon and bean tendon today. The method everyone likes is the same as yuba and tofu skin. Soak in cold water for 5 minutes and take it out for later use.

Mix the soaked beef tendon and bean tendon with some oil, steam for 3 minutes after the water is boiled, and leave a big gap if the lid is not tight.

Put the steamed bean gluten into a container, add the freshly made oil and mix well.

This is mixed once.

Mix the oil well, then bake in the oven 130℃ for 5 minutes. (Time is for reference only, depending on the humidity of beef tendon and bean tendon) Take it out and drain it again. Then seal it, otherwise it will harden.

This is baked.