1. Prepare materials
2. Wash the tendons in a pot under cold water, put pepper, aniseed green onion and ginger, Erguotou to get rid of the fishy smell, the ingredients should be slightly more, after all, beef tendon is a more flavorful ingredient. After the water is boiled, cook for a while, remember to foam until it is clean
3. After blanching, put it in a pressure cooker and add water, then add the above seasoning, add a few dried chilies, also to remove the fishy flavor, pour more Erguotou, open the lid and turn the valve to medium heat, keep the sizzling sound pressed for two About ten to twenty-five minutes, this depends on the size of the tendons
4. Don’t drink tea during the time you are pressing the tendons. There are still many things to do. Just cut the green onions into sections and cut them with a small knife. Don’t get too deep, they will break easily.
5. Twenty-two or so of the oil sits 80% hot, lower the scallion, the scallion should be wiped clean, otherwise don’t blame me when it splashes on your face, don’t blame me for not reminding you. Good spare
6. Shred ginger, cut coriander into small pieces, don’t need coriander leaves, just stalks, and scallion tails into small pieces
7. Put the ingredients in 6 into the oil of fried shallots and fry slowly over low heat for more than ten minutes until the ingredients become yellow, and the shallot oil is boiled.
8. Put a little sugar, soy sauce and rice wine in the bowl on the green onions and steam them for three minutes. This step is very important. If you don’t steam, the green onions will be stalks. After the seasoning is steamed, the green onions will taste very good. Eat, and make your mouth soft, this is the key
9. Twenty minutes have passed, take out the compressed tendons and let cool and cut into large strips for later use.
10. Add soy sauce, rice wine, water, pepper to the pot
11. Make a soup with green onion, ginger and sesame oil, add the chopped tendons to a boil, pour into a bowl to soak the taste
12. Blanch a few broccoli for use
13. Sit in a pot on the fire, pour the scallion oil and fry the sugar color. If you can’t use soy sauce, remove the soaked beef tendon and drain the water.
14. After the sugar color is fried, the beef tendon is fried, and then stir-fried with rice wine and soy sauce. If the sugar color is not fried, use the dark soy sauce, and put less, the purpose is to make the dish a little red.
15. Add some boiling water. Of course, chicken soup is better. You don’t need too much water, it's more than half of the ingredients. Then add a little salt and pepper. The saltiness depends on personal taste. I can’t control this. Add the steamed product. Scallion segments, then boil over medium heat, add some scallion oil during the cooking process, this vegetable uses more scallion oil, and when the juice is almost dry, pour some scallion oil to thicken the pot.
