Materials?
A big piece of beef tendon
Three cloves of garlic
3 slices of ginger
A spoonful of Chili noodles
Proper amount of sugar
Proper amount of salt
Proper amount of white sesame
A little pepper
Cumin powder quantity
Sesame oil right amount
Appropriate amount of corn oil
A little monosodium glutamate
A dozen prickly ash
Octagonal 1
Cinnamon 1 small pieces
Two fragrant leaves
How to make spicy beef tendon?
Add a little cooking wine to the plate reinforcement, add water (don't pass the plate reinforcement at the end), turn the pressure cooker to low heat for 50 minutes after the steam comes out, and turn off the heat and wait for natural cooling.
Please click to enter a picture description.
Scrape off the lipid film on the plate reinforcement with a knife.
Please click to enter a picture description.
Slice diagonally into large slices (if the knife is not good enough, it can also be cut into sections and then torn into strips by hand)
Please click to enter a picture description.
Cut garlic and ginger into fine powder.
Please click to enter a picture description.
Heat the corn oil at the bottom of the pot, turn to low heat, add star anise, pepper, cinnamon and fragrant leaves (optional star anise) and fry until golden brown. When the oil temperature drops slightly (about 70 degrees), add cumin powder, pepper powder, cooked white sesame, salt, sugar, monosodium glutamate and sesame oil to taste.
Please click to enter a picture description.
After the oil is completely cooled, pour the cut ribs into the pot and mix well.
Please click to enter a picture description.
Why don't you eat?
Please click to enter a picture description.
skill
1. Scraping fascia is convenient for cutting, otherwise it will slip.
2. Personally, I think it will be more fragrant with oil and will not feel greasy. According to my personal preference, I can use cold boiled water instead.
Beef tendon refers to the two main tendons on the back of cattle that connect the muscles of the whole body. The unique fiber structure of plate reinforcement makes it taste very wonderful, chewy and slag-melting, and soon it is popular in the three northeastern provinces.
Beef tendon is mainly protein (collagen), so the nutritional value of beef tendon is not very rich. In fact, beef tendon is not mainly reflected in its nutrition, but because it is delicious and chewy, the more chewy it is, the more delicious it is, so it is loved by many friends.