Seasoning: Chili (dried red tip) 10g onion 5g ginger 3g garlic (white skin) 4g Chili 3g? 8 grams of douban hot sauce

Production:?

1. Scrape the hoof, chop it into small pieces, and marinate it with onion, ginger and cooking wine.

2. Heat the oil in the pot, fry the cow's hoof until golden brown, and pick it up;

3. Leave a little oil in the pot, add spicy watercress, spices, broth, sugar, and beef hoof to boil;

4. Skim the floating foam, pour it into the pressure cooker and stew for 20 minutes, then take out the pig's trotters and put them on the plate;

5. Heat the oil in the pot, add the dried pepper and pepper, stir-fry, pour in the braised beef hoof juice, thicken it, and pour it on the hoof.

300g of beef tendon, onion, ginger and aniseed; Dried pepper, several prickly ash, soy sauce, cooking wine, vinegar, sesame oil, salt and sugar;

Practice?

1. Wash beef tendon, add onion, ginger and aniseed, and press in an autoclave for 40 minutes;

2. After cooling slightly, take out the beef tendon and cut it into small pieces;

3. Heat a wok, pour oil, add dried peppers and prickly ash, heat over low heat until fragrant, and pour in shallots and garlic slices;

4. Then pour in the cut tendon pieces and stir fry;

5. Add soy sauce, cooking wine, vinegar, a little sugar and salt, stir-fry evenly and serve.

500 grams of beef tendon.

Seasoning:

Hot sauce 15g, broth 500g, salad oil 40g, prickly ash oil 10g, ginger slices 5g, ginger rice 5g, scallion 10g, red pepper rice 15g, garlic moss rice 15g, chopped green onion 5g, chopped green onion 5g.

Exercise:

1. Wash beef tendon, put it in a pot with cold water, add cooking wine, ginger slices and shallots, cook for 15 minutes until broken, and drain;

2. Replace the beef tendon with a 4 cm long segment and put it in a casserole. Add broth and simmer for 60 minutes;

3. Heat the bottom oil in the pot to 60% heat, stir-fry the oil with hot sauce, stir-fry the garlic rice, ginger rice, red pepper rice and beef tendon for 1 min, cook the cooking wine, add refined salt and monosodium glutamate to taste, thicken the wet starch, sprinkle with chopped green onion and pepper oil, and serve.

1, half-cooked beef tendon can be cooked for a little less time, if it is raw beef tendon, it should be cooked for about 1 hour;

2. Add a piece of mashed ginger to the semi-cooked beef tendon and put it in the pot;

3. Cook on low heat for 30 minutes;

4. The beef tendon has fished up cold water;

5. Slice for later use;

6. Shred dried peppers, shredded red peppers, chopped green onions and celery, and finely sliced another piece of ginger;

7, burn oil in the pot, first put more than half of the green onions to fry;

8. Deep-fry a large number of green onions until brown, pick them up and throw them away to get onion oil;

9. Add dried shredded Chili and shredded ginger, stir-fry over high fire to give a fragrance;

10, put down the cut beef tendon and fry for about 1 min;

1 1, add pepper powder and pepper powder, and continue to stir evenly;

12, add celery and the remaining green onions, stir-fry over high fire;

13, add shredded red pepper, stir fry evenly, sprinkle with salt and stir fry evenly;