The method of making Jintou Ba Nao Pot is very simple. The seasonings used are also popular seasonings commonly used in households. The key is to make the heat properly. Since tendons, beef tendons, and meat tendons are not very cooked, , need to add various seasonings to the iron pot and simmer for three to four hours over low heat 1 Jintou Bainao nourishing pot

Ingredients:

Ox tail, beef tendon, beef whip, Niubao, beef bone marrow, tendons, vermicelli, potatoes, mushrooms, frozen tofu, various vegetables and other hot-boiled products.

Seasoning: onion, ginger, garlic, salt, chicken essence, monosodium glutamate, jujube, Nutmeg, wolfberry, Sichuan peppercorns, aniseed, Sichuan peppercorns, bay leaves, sand seeds, cumin, sesame paste, chive flowers, fermented bean curd juice, chili oil, bean paste.

Preparation:

1. Cut the main ingredients into pieces and simmer on low heat for 3 hours, keeping the original soup.

2. Wash the shabu-shabu and cut it into the required shapes.

3. Sesame paste , chive flowers, fermented bean curd juice, and chili oil according to taste

Cooking method:

1. Put the base oil in a large iron pot and bring to a boil, add ginger slices, garlic cloves, green onions, and watercress Stir-fry the sauce in a pot, add half a pot of water and bring to a boil.

2. Put all the blanched tendons into the pot, add the original blanching, add an appropriate amount of chicken essence, monosodium glutamate, jujube and meat. Add kombu, wolfberry, Sichuan peppercorns, aniseed, Sichuan pepper, bay leaves, amomum villosum, cumin and other seasonings, and cook over high heat.

3. After boiling the pot, simmer over low heat for 4 hours, then turn off the heat and then simmer again. Stew

4. Spread the potato pieces on the bottom of the large casserole, add a few mushrooms, put the cooked tendons into the large casserole and continue to stew, and it is ready to eat. Ingredients: Beef tendons How to make bainao, mushrooms, potatoes and tomatoes: 1. Soak the bainao in water, change the water several times to remove the blood. 2. Cut the bainao into small pieces of about three centimeters and boil water in a pot. , put the meat in and blanch it for a few minutes, take it out and drain it 3. Cut the potatoes and tomatoes into pieces 4. Prepare the seasoning: Pixian watercress, onion, ginger, garlic, pepper, aniseed, bay leaf, cinnamon 5. Put the oil in the pot and bring to a boil. Stir-fry the ginger slices, garlic cloves, green onions, and bean paste in a pan, then pour in the tendons and stir-fry for a while. Add half a pot of water, add peppercorns, aniseed, bay leaves, cinnamon, and put the pressure cooker on high heat for forty minutes. 6. When the lid of the pressure cooker can be opened, add mushrooms, potatoes, tomatoes, and a little salt, and continue to pressure for fifteen minutes before serving.