Cowboy covers are part of the cow's buttocks and hind legs. The meat is tender, cut into pieces, sliced and shredded. Suitable for stir-frying and sauce explosion.

The lid is the meat of the inner lid, which is divided into an upper lid and a lower lid, and is rectangular.

Shredded pork is long and tender, wrapped in fascia, slightly inferior to the tip of cattle buttocks. Suitable for frying, exploding, frying and frying. Such as: shredded beef with onion, fried beef with green garlic, fried cover, fried cover.

Cow's hind legs are commonly called "back spleen shed" and "rice tube", which are composed of the meat of "Li Zaigai", "Li Zaigai" and "monk head".

Extended data:

Spicy hand-shredded meat practice

Ingredients: 300 grams of cowboy meat, 50 grams of red pepper and 50 grams of parsley.

Seasoning: salt 1 tsp, sesame oil, Chili oil 1 tsp, monosodium glutamate chicken essence, salad oil 1 tsp.

Exercise:

1. Wash the meat, boil it in boiling water for about 4 minutes, take it out and rinse it for later use;

2. Put clear water in the pot, put the scalded cowboy cover, cook for about 1.5 hours on low heat, take it out and let it cool;

3. Tear the meat into silk; Cleaning red pepper, removing seeds, and cutting into filaments; Wash coriander and cut into sections for later use;

4. Put shredded beef, shredded pepper and coriander into a basin, add refined salt, monosodium glutamate, chicken essence, sesame oil, spicy soy sauce and salad oil and mix well. Serve.

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