Maotai flavor tendon meat
Introduction:
Production steps:
Step 1: clear pig tendons
Step 2: soak for five minutes after washing. cold water
Step 3: remove the blood from the bottom of the cold water pan. Then wash the remaining blood clots and debris with warm water
Step 4: put a layer of white radish slices and two red fruits into the pot
Step 5: put onion, ginger, garlic, pepper, rock sugar, stew material (Zanthoxylum, aniseed, cinnamon, clove, Fructus Tsao, nutmeg, Angelica dahurica, Xiangye, etc.)
Step 6: then code the tendons
The seventh step: add water to the pot. I use some water filtered from the water just now, and add old soy sauce, Baijiu, MI wrong and dry sauce. When I love spicy food, I put chili peppers on it. I put 3 small chili peppers.
Step 8: open fire on the top cover of the pressure cooker, reduce the fire from 15 minutes to 20 minutes, and cool naturally
Step 9: add salt after opening the lid. If you pay attention, you will know that I haven't mentioned salt before. This is one of the secrets
Step 10: after adding salt, if you don't wait to eat it, you can cover it for a while and control the time by yourself
Step 11: very fragrant. The meat is crisp but not loose. It's tender and chewy. It also has the flavor of the sauce. The stewed tendon is out of the pot. The smell of meat in the corridor overflows from my home. My husband and children just came in to say this........ Ha
Materials required:
Pig tendon: appropriate amount
Radish: right amount
Scallion: right amount
Ginger: right amount
Garlic: right amount
Red fruit: moderate
Salt: right amount
Baijiu: moderate amount
Vinegar: right amount
Old style: moderate
Rock sugar: right amount
Zanthoxylum bungeanum: right amount
Large material: moderate amount
Cinnamon: moderate
Clove: right amount
Tsaokuo: moderate amount
Nutmeg: right amount
Note: it's a very hard dish, but I don't need to put seasoning in order to make it clear at a glance, and I don't want to gather steps, because everyone knows that everyone can put it at a glance, so there's no need to teach. In fact, I am very hard, pig tendon meat is very good, I don't say much, children's shoes online search it, anyway, I am to strengthen muscle and bone and eat more good meat, really a lot of meat, oh, the same price as the cavity bone, but meat a lot more oh, ha ha, tips: white radish bottom, one is not sticky pot, two is to go fishy, three is to absorb oil, and make meat more crispy and mellow
Production difficulty: simple
Process: brine
Production time: one hour
Taste: Maotai flavor
Chinese PinYin : Jiang Xiang Jian Zi Rou
Maotai flavor tendon meat
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