Cooked first and then torn by hand can be, the following introduction to the practice:

Preparation materials: beef cramp 2, moderate oil, a spoon of sugar, a spoon of chicken essence, salt, sesame seeds, cumin powder a little, two spoons of chili powder, a spoon of pepper powder, the right amount of minced garlic, minced ginger appropriate amount

Preparation steps:

1, fresh cramps, put into a pot and cook on a high flame.

2, add cooking wine, ginger. Skim off the foam and cook for 15 minutes, then fish out and let cool.

3, clean up the cramp into the pressure cooker, add a little stew seasoning, pressure 50 minutes.

4, cool and then hand-torn into shreds.

5, ginger and garlic minced standby, pot pour cooking oil (volume a little larger) into the ginger and garlic sautéed flavor, turn off the heat Temperature is a little lower (70 degrees or so) poured into the chili powder, pepper, salt, sugar, chicken, cumin, white sesame stir-fry.

6, poured into the torn shredded tendons and mix well, you can also add a little sesame oil, let it cool and you can eat.