We can take a big bowl first, and then put some things in it, one spoonful of salt, two spoonfuls of sugar, one spoonful of pepper powder, one spoonful of pepper, two spoonfuls of fennel, one spoonful of cumin powder and three spoonfuls of Chili noodles. If you like spicy food, you can add two tablespoons of minced garlic, two tablespoons of white sesame seeds and three tablespoons of soy sauce, and stir well for later use. Pour 250 grams of cooking oil into the pot, turn on medium heat, and add star anise, cinnamon and fragrant leaves. Deep-fry the shallots until they turn yellow, and then fry them for fragrance. Turn off the fire and take out the spices. Don't add them to the seasoning in front of you slowly, lest the seasoning be cooked. Pour in a little and stir. The bowl must be resistant to high temperature to prevent it from breaking. Finally, mix it into slightly thinner Chili oil for later use. Prepare 300 grams of beef tendon noodles and mix with cold water.
When we watch it, we must wait until the outer layer becomes soft and consumes a little before throwing it out and draining it. Brush more cooking oil on the surface of beef tendon, rub it a few times to prevent adhesion, just stick one. Boil the water in the pot, put it in a steamer, spread it out and steam it for three minutes on medium heat, then lift the lid and turn the noodles every minute to prevent them from sticking together. Occasionally, not bad. I often feel that there is no hard core in the middle. Don't steam for too long, or the taste will be very weak. Take the pan and put it into the Chili oil prepared in front and mix well. Just like this, when you put the spicy strips on the plate, our spicy strips are ready. Isn't it like selling it outside? Do you want to eat? I'll try first. It's spicy and enjoyable. It tastes good, not only in appearance, but also in taste. I don't need to add seasoning and oil myself. It is a good choice for both adults and children at home.
What's the difference between the two?