Practice 1: spicy beef tendon
The ingredients are as follows: beef tendon 500g, green pepper 1, garlic 5 petals, sesame 1 teaspoon, salt 1 teaspoon, monosodium glutamate 1 teaspoon, soy sauce 1 teaspoon, cumin 1 teaspoon and sugar/kloc.
The specific method is as follows: first, wash the beef tendon with water, put it in a pressure cooker, put a large piece of ginger in the pot, then put some fragrant leaves and an octagonal, and turn off the heat for about 50 minutes. After the beef tendon is completely cooled, we tear it into silk along its grain by hand, take an empty bowl, put two spoonfuls of sugar in it, hydrate it with a little water, and then put it in. Add cumin and pepper according to your own taste, and finally mix well with cooked sesame seeds. Pour the juice into a bowl filled with beef tendon, shred the green peppers together, stir well and marinate for about ten minutes.
Practice 2: Braised beef tendon in sauce
The ingredients are as follows: 300g beef tendon, 300g crispy bone, 2 tablespoons bean paste, 4 tablespoons sweet noodle sauce, 2 tablespoons soy sauce, 1 tablespoon white sugar, 2 star anise, 1 onion, 1 ginger, a little salt, 8 tablespoons cooking wine and 3 cloves garlic.
The specific method is as follows: raw beef tendon is cut into 2cm wide strips, otherwise it won't bite, and crisp bones are soaked in water for later use. Put the soaked beef tendon in a pressure cooker, add onion ginger and two spoonfuls of cooking wine, press for 20 minutes, wash it with warm water for later use, use cold water in the wok, add the soaked crispy bones, add two spoonfuls of cooking wine, and blanch it. Add an appropriate amount of vegetable oil, add 2 tablespoons of bean paste and 4 tablespoons of sweet noodle sauce, stir-fry until fragrant, then add onion, ginger, garlic and star anise, add ribs and crispy bones, stir-fry until fragrant, add boiling water, add 2 tablespoons of soy sauce, 1 tablespoon of sugar, a little salt and 4 tablespoons of cooking wine, boil and simmer until the soup is dry, and decorate with coriander!
Practice 3: Stir-fry beef tendon
The ingredients are as follows: 500g of wood strips, salt 1 teaspoon, soy sauce 1 spoon, dried chili 1 bowl, pepper 1 grab, 5 cloves of garlic, 2 tablespoons of oil pepper, 30g of garlic moss and oyster sauce 1 spoon.
The specific method is as follows: after cleaning the slats, add salt, marinate in soy sauce for a while, add oil at 40% hot oil temperature, add a little oil to the pot, stir-fry dried peppers and prickly ash to give a fragrance, add minced garlic, oil peppers, garlic moss, oyster sauce and slats, stir-fry evenly, and add soy sauce, chicken essence and rattan pepper oil to taste.
Practice 4: Spicy cold beef tendon
The ingredients are as follows: 450g beef tendon, 50g green garlic, 1 teaspoon salt, 2 star anise, 1 teaspoon pepper, 15g pepper, 1 teaspoon pepper powder, 1 teaspoon sugar.
The specific method is as follows: soak beef tendon 1 root in clear water to remove blood, add water to the pressure cooker to put pepper aniseed and a little salt, cut beef tendon into large sections, keep the fire for half an hour, cook beef tendon, take it out and dry it, tear it into small strips by hand, prepare a handful of green garlic, a bag of pepper powder and a bag of pepper powder, put oil in a hot pot, and prepare a small pot with pepper powder and pepper in it.