Speaking of fried beef tendon, I always think of a word, spicy! Why go fishy? It's only spicy. But it's no use just relying on spicy taste. It depends on reasonable treatment. Pepper is just icing on the cake.

I still remember the first time my roommate ate fried Chili with beef tendon made by my family, and I could see amazing little stars and thumbs up in her eyes at the entrance. As a person who hasn't eaten rice for a long time, she can't help shouting to mix it with rice. On the one hand, this dish is very appetizing. The refreshing taste, fresh and spicy at the same time stimulate the taste buds, making people want to stop.

However, some people will say that this beef tendon is hard to bite and cook. What should I do? You asked the right person. Correct and reasonable handling methods and cooking skills will make this dish simple but solve the above doubts. Hurry up and carefully collect the recipe of this dish!

Cooking method of fried Chili with beef tendon;

Step 1: Prepare.

The materials to be prepared are: cooked beef tendon, pepper slices, shredded ginger, garlic slices, salt, cooking wine, soy sauce, oyster sauce, white wine, chicken essence and oil.

I bought cooked beef tendon, so I changed my knife and cut it into pieces for later use.

Step 2: Stir fry

Add hot oil to the pot. When the oil temperature is 60%, add shredded ginger and beef tendon. If the beef tendon is fried for a long time, it will not smell fishy and beef.

Beef tendon is rich in collagen and easy to stick to the pot. You can slide a little oil along the side of the pot to relieve it a little. It is difficult to never stick to the pan.

Step 3: Seasoning

Add garlic slices after 2 minutes. If garlic slices are added early, they are easy to paste.

1 minute later, add more cooking wine to taste and simmer on low heat.

Add salt after half a minute and stir well.

After half a minute, add light soy sauce to add color and taste, stir-fry evenly.

Add oyster sauce to remove fishy smell and improve taste, and stir well.

After half a minute, add half a bowl of water and stew for about 1 minute to ensure that the beef tendon can be bitten.

Then add another insurance, add 1 small glass of white wine and stir well. Don't worry about the taste of white wine. Under the catalysis of high temperature, there is no taste of liquor, only fragrance.

Then push the beef tendon aside, add pepper, sprinkle a little salt on the pepper, and then use a shovel to make the pepper more delicious and mature faster.

Then stir-fry the beef tendon evenly, and sprinkle some water on the side of the pot at the front end to make the dish less dry and more tasty. Be careful not to add too much water.

Sprinkle some chicken essence before cooking, and stir well to serve.

A spicy, chewy and delicious fried Chili with beef tendon is ready.