Seasoning: oil, salt, shredded ginger, two star anises, a few fragrant leaves and a spoonful of soy sauce.
Practice steps:
1. Wash the cowhide slightly, put it in a cold water pot, add ginger slices, add cooking wine after boiling, and skim off the dirt and froth on the surface.
2. Take out the cooked cowhide, put it in a rice cooker, add fragrant leaves and star anise, and add water, not cowhide.
3. Cover the pot and stew the skin with beef tendon buttons until soft and cooked. (If you are in a hurry, you can also use a pressure cooker, and 10 minutes can achieve the same effect. )
4. The size of cooked cowhide is obviously larger and slightly transparent.
5. Take out cowhide, drain water and cut into shreds.
6. Heat the oil pan to 50% heat, add shredded ginger and stir-fry until fragrant.
7. Pour in the green and red peppers, stir-fry until slightly soft, sprinkle with a little salt, and the peppers taste more delicious.
8. Pour the shredded pork into the pot, stir-fry, and then pour in the soy sauce to color.
9. Stir well and serve. Cowhide does not eat salt. After adding soy sauce, be sure to put less salt.
10. Finished product