Spicy beef tendon(xiang la niu jian zi )

Spicy beef tendon

Introduction:

"A very practical and delicious salad"

Production steps:

Step 1: one ox tendon, about one jin

Step 2: put cold water in the pot, add star anise, fennel, pepper, ginger and tea, bring to a boil

Step 3: put the beef tendon into the pot and bring it to a boil. Put cooking wine, soy sauce and rock sugar into the pot without covering it. Turn it to a low heat after rolling. At this time, cover the pot and turn off the fire for one hour. Cool it thoroughly and cook for another hour

Step 4: cooked peanuts, garlic and coriander

Step 5: chili oil, soy sauce, vinegar, sesame oil, salt, soup essence

Step 6: Step 4 and 5, mix with beef slices.

Materials required:

Cattle tendon: 500g

Fennel: right amount

Star anise: right amount

Tsaokuo: moderate amount

Fragrant leaves: appropriate amount

Zanthoxylum bungeanum: right amount

Cooking wine: moderate

Ginger: right amount

Tea: right amount

Fried peanut: right amount

Minced garlic: right amount

Chopped coriander: right amount

Rock sugar: right amount

Old style: moderate

Chili oil: right amount

Soy sauce: moderate

Vinegar: moderate

Sesame oil: appropriate amount

Salt: right amount

Soup essence: proper amount

Note: 1, be sure to put in the beef after boiling water, beef meet hot water quickly coagulate, keep inside the nutrition does not lose. 2. The beef for cold dishes should not be too soft and rotten, just stick it in with chopsticks. 3. The bittern method of one cold and one hot is easy to taste.

Production difficulty: ordinary

Process: brine

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Xiang La Niu Jian Zi