food

250g cooked beef tendon

7 grams of dried Chili

10g tsaoko

3 grams of fragrant leaves

10g cinnamon

8 grams of dried ginger

Octagonal 7 g

4 grams of pepper

20g ginger slices

15g onion knot

10g red bean paste

5 ml spicy fresh dew

25 grams of salt

MSG 20 g

20 ml soy sauce

10ml soy sauce

3 ml Chili oil

Appropriate amount of edible oil:

Put 1 wok on the fire, pour in a little cooking oil, and heat it to 30%.

2 Add ginger slices and shallots and stir-fry until fragrant.

3 add tsaoko, fragrant leaves, cinnamon, dried ginger, star anise and pepper and stir fry quickly.

4 Add the bean paste and stir well.

5 Pour about 1000 ml of water into the pot.

6 Add spicy fresh dew.

7 add salt and monosodium glutamate, pour in soy sauce and soy sauce.

8 Stir well until it tastes delicious.

9 Cover the lid, bring the fire to a boil, and turn to low heat for about 30 minutes.

10 is Sichuan-style brine.

1 1 Take a small bowl and pour in a little marinade and Chili oil.

12 mix well and use as sauce.

13 Boil the brine with high fire and add the dried chilies.

14 with beef tendon.

15 seal. Marinate for 20 minutes on low heat.

16 Uncover the lid and take out the marinated beef tendon.

17 Cut beef tendon into small pieces for later use.

18 Put the beef tendon in a dish and pour in the prepared flavor juice.