Raw materials: one beef tendon (up and down 45g), two peppers, a stir-fried peanut kernel and a stir-fried sesame seed

Condiments: 1g of oil, a proper amount of salt, two spoons of soy sauce, a tablespoon of lobster sauce, a spoonful of sugar, a small amount of black pepper, a dried pepper and a pepper. Put into a pressure cooker, add 3-4 slices of ginger, a pinch of Poria, a pinch of tea leaves and two pieces of Alpinia officinarum (seasoning can be wrapped in sand cloth), add appropriate amount of water (covering more than half of the raw materials in the pot), cover the outer cover, add a pressure valve and open the fire to cook;

2. After boiling until the pressure cooker emits air, cook for another 3 minutes, turn off the fire, and when the heat flow clears, open the cover, put chopsticks through the ribs in the pot, and it is cooked. If it is not rotten, cover it again and cook for another 1 minutes.

3. Pick up the battens, trim a piece or break it into small strips, peel the garlic and cut it into granules, dry cut the peppers into sections, remove the pedicels of the peppers and cut them into pieces;

4. Add some oil to the wok, bring it to a boil, add onion and ginger to the wok to make it fragrant, add a tablespoon of lobster sauce, stir-fry it into Chili oil, put the dried Chili and pepper into the wok to make it fragrant, pour in the cut ribs, add a little water and stir well;

5. Add salt, sugar and soy sauce, while adding a small amount of water in several times, so that the ribs can digest and absorb the juice, while adding pepper pieces and stir-frying continuously;

6. When the peppers are loose and ripe, sprinkle a small amount of black pepper, sprinkle peanuts and white sesame seeds, turn them evenly and take them out of the pot.