Emerald tendon(fei cui ti jin )

Emerald tendon

Introduction:

"There are two kinds of feicui tendon: oily and watery. This tendon has the advantages of oily and watery hair. It not only has a large volume, but also has a good taste. It is a typical Jiangsu flavor. It tastes salty and delicious. It tastes tough, soft, smooth and waxy. Its color is translucent topaz. The soup is thick and mellow. Main ingredients: 400g pork tendon, 75g ham seasoning: 3G salt, 20g tomato sauce, 10g sugar, 10ml cooking wine, 30ml oil water volume: 600ml method: 1. Treatment of pork tendon: wash pork tendon (with alkaline water) and cut it into large pieces, then boil it with boiling water, remove and control the dry water content; 2. Treatment of auxiliary materials: cut ham into hob pieces; 3. Start the pot: a) put oil in the pot, put the cleaned tendon into the pot (b) cover the pot and start the function of "stewed chicken" to carry out the automatic cooking procedure; 4. Out of the pot and put on the plate: after cooking, stir the raw materials evenly and put them into the plate. "

Production steps:

Materials required:

Pork tendon: 400g

Ham: 75g

Salt: 3 G

Ketchup: 20g

Sugar: 10 g

Cooking wine: 10 ml

Oil: 30 ml

Water: 600 ml

matters needing attention:

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and sweet

Chinese PinYin : Fei Cui Ti Jin