1. Prepare the required materials, and use a pressure cooker to cook them before you get tired.
2. Cut the cooked tendons into small pieces, and cut the celery into 4cm sections
3. Put vegetable oil in the pot, and cut the dried beauty pepper and Indian pepper into silk or small pieces with scissors when the pan is cold. Then turn on a low heat and slowly fry the aroma of dried chilies
4. After sautéing, add a little bean paste. Continue to stir fry
5. At this point you will smell the spicy flavor, you can pour the cut tendons
6. After frying for 30-45 seconds, add salt, monosodium glutamate and sugar
7. At this time, it’s basically ready, add cumin powder, chili powder, white sesame and cumin and stir fry a few more times
8. Finally, add celery and stir-fry twice, then serve
Tips:The bean paste itself is very salty, so put less salt. The nerves are already familiar, don't copy for too long. If the two kinds of dried chilies I use are not available locally, I can use millet chili and Chaotian chili instead. Control the spiciness by yourself
