First, the principle of oil bar:

Fry the dried tendons in a hot oil pan until they become big/fluffy. The principle is to use the air inside the tendon to loosen its tissue when it encounters thermal expansion.

Second, the method and process of oiling:

1. First, put the tendon in cold oil, heat it to 40% heat (about 100℃), turn off the fire and soak it for 2 hours until the oil immerses the tendon, and then continue to heat it to 40% heat. At this time, the tendon will contract a lot when heated. Take it out.

2. Heat the oil to 60% heat (about 150 degrees Celsius), put the beef tendon in it, and turn it over while frying until the beef tendon is completely soaked.

3. When cooking, the tendons should be soaked and softened, and the oil should be removed before cooking.

Third, the practice of Chinese cabbage tendon:

(1) Raw materials:

1, main ingredients: oily hair tendon, green vegetable heart.

2. Seasoning: onion, ginger, garlic, salt, pepper, chicken essence, cooking wine and starch.

(2) Practice steps:

1. Soak the oil bar in warm water, degrease it, rinse it, and cut it into thick pieces for later use.

2. Wash the vegetables and remove the heart for later use.

3. Wash onion, ginger and garlic separately and slice them.

4. Put the broth in the pot, add salt and cooking wine, and put the tendon in the pot to boil and remove it for later use.

5. Blanch the cabbage with boiling water for later use.

6. Add clear oil to the pot, stir-fry the vegetables and put them on the plate.

7. Stir-fry onion, ginger and garlic, add beef tendon, add broth, salt, cooking wine and pepper, bring to a boil over high fire, reduce the heat to taste, add chicken essence to taste, thicken with water starch, and serve.