500g of cooked beef tendon, 25g of Sichuan pepper, 0/0g of cumin and Chili powder/kloc-,3g of refined salt and sparerib essence, 2g of monosodium glutamate and 40g of oil.

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

2. Put oil in the pot, add pepper and stir fry, then add cumin and Chili powder and stir fry.

3. Add the slats and the remaining seasonings, stir well, and serve.

Hand-torn ribs Ingredients: 400g beef ribs Ingredients: green pepper seasoning: garlic, red oil, monosodium glutamate.

Practice: Cook beef tendon until it is mature, shred it, add seasoning and mix well to taste.

Tips:

Production key

When cooking beef tendon, you should master the heat.

Spicy plate reinforcement material:

One beef tendon (about 450g), two green peppers, a handful of fried peanuts, a handful of fried white sesame seeds, oil 100g, appropriate amount of salt, two spoonfuls of soy sauce, one spoonful of Lee Kum Kee lobster sauce, one spoonful of sugar, a little black pepper, one handful of dried peppers, one handful of Chinese prickly ash, one chunk of ginger, one head of garlic and one pinch of dried tangerine peel.

Practice: 1. Cut the ginger into pieces, wash the beef tendon, put it in a pressure cooker, add 3-4 slices of ginger, a pinch of dried tangerine peel, a pinch of tea and two slices of fragrant leaves (seasoning can be wrapped in gauze), add a proper amount of water (covering more than half of the material in the pot), cover the pot, add a pressure valve, and boil over high fire;

2. Cook until the pressure cooker is exposed to the atmosphere, continue to cook for about 30 minutes, turn off the fire, open the lid until the heat dissipates, and use chopsticks to pierce the ribs in the pot. If it can penetrate smoothly, it will be cooked. If it is not rotten, continue to cover and cook 10 minutes or so;

3. Take out the wooden strips, cut them obliquely into pieces or tear them into small strips by hand, peel and dice garlic, cut dried peppers into sections, and cut green peppers into pieces;

4. Put the oil in the wok, heat it, stir-fry the ginger and garlic, add a tablespoon of Lee Kum Kee lobster sauce, stir-fry in red oil, stir-fry the dried Chili and pepper in the wok, pour in the chopped ribs, and add a little water to stir well;

5, add salt, sugar, soy sauce, and add a little water at the same time, so that the ribs can absorb the soup and taste, and at the same time add green pepper pieces and continue to stir fry;

6. When the green pepper becomes soft and ripe, sprinkle a little black pepper, sprinkle peanuts and sesame seeds, and turn the pan evenly;

Tips:

1, plate reinforcement must not be salted when it is cooked in the pressure cooker, otherwise the stew will not rot.

2, the salt of this dish should be put less, the lobster sauce is already very salty, and the sugar has a refreshing effect and makes the ribs taste mellow, which cannot be omitted, but the dosage can be adjusted according to personal taste.

3, the amount of pepper and pepper can be adjusted according to personal taste, pepper can also be replaced by cumin powder. When out of the pot, the thick cumin grains are barbecue-flavored spicy ribs, and the taste is also very fragrant;

4. Lamb ribs can also be replaced by beef ribs in the same way. You can also add some vegetables you like as side dishes, such as lettuce, cucumber, carrot or onion.

Garlic beef tendon material:

Beef tendon, garlic, oil, soy sauce, soy sauce, cooking wine, borneol sugar.

Practice: 1. Wash beef tendon with clear water, drain and cut into small pieces for later use.

2. Peel the whole garlic for use, depending on personal preference. I will use it more, because garlic stew is very effective for removing fishy smell from beef tendon.

3. Put 1 tbsp oil in the oil pan, saute half a garlic, and push the beef tendon to stir fry.

4. Add light soy sauce, light soy sauce (this is optional, in fact, I like Hooper color myself, but my husband likes darker food, so I use a little light soy sauce to adjust the color), cooking wine, borneol sugar (which can be replaced by white sugar), stir fry, add half a glass of water to boil, and then simmer with a small fire until crispy (it takes at least an hour for an ordinary pot). Note: I put it in a container after boiling, so it takes two hours.

5. After cooling, put it in a rectangular container (bake it with a cake mold) and put it in the refrigerator. When eating, cut it into thin slices and put it on a plate. All the seasonings are already in the beef tendon, so it's good to eat it like this or dip it in vinegar.

How can beef tendon be cooked quickly? There is a little trick you can try: after normal stewing, put it in a sealed heat preservation tube immediately and it will rot in half an hour. This is what I do when I stew beef at home. Generally, I stew all the ingredients together 15 minutes, and put them in a heat preservation tube 1 hour and they will rot.

The beef tendon should be chewy, and it takes about half an hour ~ ~ to soak it when you buy it, change the water repeatedly, rub it with ginger, add vinegar to the water where the beef tendon is soaked, and soak it for a long time to let the blood in the beef soak out. Then stew for 3 or 4 hours. Seasonings such as stew can be added appropriately.

Wash the beef tendon first. Then boil it in cold water, add onion, ginger, wine and a little vinegar, and switch to medium-low fire (keep the soup rolling), and it will be crisp in about 2 hours. At this time, you can put curry and other seasonings (according to your own taste).