Materials

300g of beef skin. Seasoning Lao Gan Ma spicy sauce 50 grams, 5 grams of monosodium glutamate (MSG), 2 grams of salt, 3 grams of fennel, 5 slices of coriander, 50 grams of salad oil, 5 grams of ginger and green onion each.

Practice

1, first wash the beef skin, cut into small pieces of 2 cm square, into the boiling water for 5 minutes, fish out and wash into the pressure cooker with water pressure for 20 minutes (after 20 minutes on the big steam) and then out of the pot. Puree in a blender.

2, the pot of oil to 50 percent heat, put ginger and onion stir-fry aroma, add fennel, sesame leaves, Lao Ganma spicy sauce, and then into the crushed beef skin, add salt, monosodium glutamate (MSG), boil and pour into a square plate, the fennel, sesame leaves, and then into the refrigerator to cool down, then frozen for 30 minutes, change the knife can be loaded into the pot.

Flavor spicy, meat skin fresh glutinous.