Practice of beef tendon
Ingredients: one beef tendon (up and down 450g), two peppers, one fried peanut kernel and one fried sesame seed.
Seasoning: oil 100g, proper amount of salt, two spoonfuls of soy sauce, one spoonful of lobster sauce, one spoonful of sugar, a small amount of black pepper, one handful of dried pepper, one handful of pepper, one chunk of ginger, one end of garlic, one pinch of poria cocos, one pinch of tea and two pieces of Alpinia officinarum.
Practice: 1, cut a slice of ginger, wash the beef tendon, put it in a pressure cooker, add 3-4 slices of ginger, a pinch of poria cocos, a pinch of tea, and two slices of Alpinia officinarum (seasoning can be wrapped with emery cloth), add a proper amount of water (covering more than half of the raw materials in the pot), cover the outer cover, add a pressure valve, and boil over high fire;
2. Cook until the pressure cooker releases air, then cook for another 30 minutes, turn off the fire, open the watch cover after the heat flow dissipates, and put chopsticks through the ribs in the pot. If it is not rotten, cover it again and cook for 10 minutes.
3. Pick up the plank rib, trim it or break it into small strips, peel garlic and dice it, dry cut the pepper into sections, and cut the pepper into pieces;
4. Add some oil to the wok, bring it to a boil, add onion and ginger until fragrant, add a tablespoon of lobster sauce, stir-fry into Chili oil, add dried Chili and pepper until fragrant, pour in the cut ribs, add a little water and stir well;
5. Add salt, sugar, soy sauce, and a small amount of water at the same time, so that the ribs can digest and absorb the juice, and at the same time, add Chili pieces and continue to stir fry;
6. When the pepper becomes loose and ripe, sprinkle a small amount of black pepper, sprinkle peanuts and white sesame seeds, and turn it evenly out of the pot;
Reminder: 1. The ribs cooked in the pressure cooker must not be salted, otherwise the stew will not rot.
2, this dish should be less salty, lobster sauce has a salty taste, and sugar has the practical effect of improving taste and making gluten taste mellow. It can't be omitted, but the dosage can be adjusted according to my taste.
3. The usage of pepper and pepper can be adjusted according to my taste, and pepper can also be replaced by spiced powder. When the pot is out, the font is bold, and the cumin grains are spicy ribs with a sense of roasting, and the taste is also very fragrant;
4, beef tendon can be used instead of beef tendon, in the same way, you can also promote some of your favorite vegetables and fruits to make hot pot side dishes, such as green bamboo shoots, loofah, carrots or onions.
Add the aroma of pepper and white sesame peanut, and you can think of its delicious degree. Chewing a chewy board, drinking a little beef soup and eating a little beef skewers, a Manchu banquet about cows was grandly presented, tasting the flavor of grassland, eating all the foods with lofty aspirations, leaving a faint fragrance of special foods between the lips and teeth, making this product full of lofty aspirations in an instant.
If you want to eat beef tendon with cumin powder flavor, you can choose skewers in the production process, so that beef tendon will be more delicious with some cumin powder. Many people like the taste of cumin powder. Because cumin powder is spicy, many people like to charge and discharge cumin powder in strings, which also makes many people love to eat special food, and they can't help eating it for the second time after eating it.