Cattle Ligament
1.
Wash the beef ribs.
2.
Soak in clean water for half an hour to remove the blood, and then rinse with clean water.
3.
Cut the green onion into sections, pat the ginger loose with the back of a knife, prepare the pepper and star anise.
4.
Put the green onions, ginger, pepper, star anise and the washed beef ribs into the pressure cooker, add water to cover the beef ribs, and press for 40 minutes.
5.
Prepare salad oil, chili noodles, black sesame seeds, and cumin salt.
6.
Heat the wok and add the salad oil to heat.
7.
Put the prepared black sesame seeds, chili noodles and cumin salt into a bowl.
8.
Leave the hot oil off the heat for about 10 seconds. Pour the hot oil into the prepared seasoning. Stir while adding the oil. Control the speed of adding the oil. When the chili noodles become darker, heat the oil slowly until it is finished. This is the oil.
9.
Take out the pressed beef ribs, scrape off the grease on the surface with a knife, slice the beef ribs obliquely (this is easy to chew when eating), put them in a large bowl, add oil, appropriate amount of refined salt, chicken essence, sugar, and minced garlic , Ginger, soy sauce, vinegar.
10.
The above ingredients are mixed at an average price, and a delicious beef slab tendon is complete.
Tips:
1. High-pressure beef ribs are generally 30 minutes, my teeth are not good, and the beef ribs are sliced, I am afraid that I will press for 10 minutes more, and the taste is just right.
2. Don't put salt under high pressure, otherwise it will never be boiled.
3. The seasoning is roughly based on these varieties. If you like, you can adjust the amount of seasoning on this basis. If you like spicy, you can add some sesame peppers when making chili oil.
