Braised beef tendon with dried tangerine peel and pepper

5g beef tendon as main ingredient

What is the right amount of seasoning salad oil? Rock sugar, ginger, garlic, soy sauce? Smoking in moderation? The right amount of dried tangerine peel? Appropriate amount of pepper

1 can of beer with appropriate amount of pepper? Proper amount of sesame oil

Method of braised beef tendon with dried tangerine peel and pepper

1. Blanch fresh beef tendon, rinse it and change it to a knife for later use, then put garlic cloves, ginger slices and dried tangerine peel in a pot and stir-fry it with low fire

2. Stir-fry the auxiliary materials, then add the dried pepper, and then pour it away. Put it in a pressure cooker for 8-1 minutes and stew for 5 minutes

5. Open the pressure cooker to taste the taste. If you want to eat crispy food, you can continue. Pour it into a wok to collect juice, sprinkle pepper and sesame oil.

Cooking skills 1. Be sure to choose fresh beef tendon.

2. After the chilli is dried, stir-fry it in the pot, which saves the frying paste and makes the taste bitter.

3. Choose the time according to your own taste. I suggest that the beef tendon should be chewy, not too waxy, or you will lose the feeling of eating the beef tendon.

4. After pouring from the pressure cooker into the wok, you need to pick out all the auxiliary materials, so as to increase the neatness of the dishes. Sprinkle a little pepper after cooking, and sesame oil will add more flavor.

The beef tendon must be made of fresh tendons, and the taste is completely guaranteed. If it is made of water, I would rather not make it. The ingredients are so magical. Don't always be used to it and refuse to give up. The ingredients are all tried. If you don't try, you will always stay in the same taste. Last week, it was because the ingredients made our graduated baby praise, and the emperor praised him for this taste. Therefore, cooking without buying vegetables is tantamount to playing hooligans. We must know the season of each season, and we must constantly try to cook with different ingredients to know which ingredient is the best choice. There is no trick to this road, and it is entirely based on the accumulation of time and times. This is a version I made with the most traditional pressure cooker. Many people talk nonstop about food, but they are basically stupid when they meet the most old-fashioned pressure cooker. People who can't use the old-fashioned pressure cooker can love food in their bones, at best, it's just fake food. The estimated cooking age of the old pressure cooker is not short, there is no way, and the experience is a little long. However, the best use of the old pressure cooker is that the time is very short. Unlike many electric pressure cookers and imported cookers, I don't think any of them work well. These are all used truths. Don't look at famous brands, not all famous brands are good. The key is to bring the most primitive into full play, so as to make the best use of it. In fact, it's convenient to use a pressure cooker, but when we cooked a private kitchen last week, it turned out that it tasted quite good in a cast iron pot. I like this kind of cooking, find a quiet place to go, have afternoon tea and drink some wine, and slowly cook the dishes one by one in the kitchen, so we don't have to eat dinner for one afternoon. That's what we did that day. My graduation and I cooked four courses and drank a few bottles of wine. Lao Ma took out all her wine, drank sparkling champagne for appetizing, then red wine in 24, and finally finished with Hungarian expensive rot. One of the dishes is beef tendon made by the graduated baby, which is different from this one. It is cooked slowly with a small fire, and it is absolutely delicious with a slow fire. We conclude that we should put more peppers next time. I suggest that it is best to add chopped celery and pepper to the pot to increase the color sense. Ok, let's start talking about this dish. I used dried tangerine peel and dried pepper as auxiliary materials. Because I don't use star anise and cinnamon, it will rob the taste of the ingredients, so follow my footsteps and slowly taste this beef tendon.

red-cooked chicken with Chili peppers

half a chicken as the main ingredient

sauce, onion, ginger, garlic, Chili peppers, cooking wine, bean paste, yuanzhen sugar

the method of red-cooked chicken with Chili peppers

1. Cut the chicken into 3 cm square pieces, rinse in clear water and filter dry for later use. 2. After the pot is heated to 7%, add salad oil, put the chicken pieces in, and put enough oil to cover the chicken pieces, and pick them up when the chicken skin is golden yellow. 3. Pour out the excess oil in the pot, add onion, ginger, garlic, dried pepper and dried pepper (morning pepper), saute and pour in the chicken pieces. Then add bean paste, wine, soy sauce, salt and sugar, and pour in the right amount of soup after coloring. 4. Cover the pot and boil it on a big fire, then simmer for about 1 hour with low fire and sprinkle with coriander.

I hope my answer is helpful to you.