2, shortening: 30 grams of flour, 30 grams of cooking oil, moderate amount of soy sauce beef, 1 green pepper.

3, beef tendon cut into large pieces, water boiling skimming foam cooking for a few minutes, put into the pressure cooker, the pot into the right amount of soy sauce, soy sauce, pepper, star anise, yellow wine, salt, green onions, ginger and garlic, the right amount of water, after the steam stewed to half an hour, the time is up to turn off the fire and simmer to two hours more flavorful.

4, flour and baking powder mix, a little bit of warm water into a soft dough, cover the plastic wrap fermentation 2.5 times large.

5. Knead the fermented dough and divide it into equal sized balls and cover with plastic wrap for fifteen minutes of relaxation.

6, make shortening, 30 grams of cooking oil heating poured on 30 grams of flour, add a little salt and mix evenly into shortening.

7, the relaxed dough rolled into a cow tongue shape smeared with shortening, up and down three folds.

8: Turn 90 degrees and roll it over vertically to spread the shortening, and fold it up and down three times.

9: Turn 90 degrees again and roll out the shortening, fold three times.

10, turn over slightly rolled into a rectangle, all done five minutes of relaxation.

11, surface brush with water, sprinkle some sesame seeds.

12, electric cake pan preheating top and bottom smeared with oil, halfway turn over and cook until golden brown on both sides.

13, cooked to a good burrito, beef slices, chopped green pepper spare.

14, the burrito center cut into the beef, green pepper, and then pour some marinated beef juice.