Fried Tendons
by Sister Tan Piao from Aunt Pig's
Favorite
Difficulty
Normal
Time
15m
Serving
2
Reproduce Dad’s specialty.
1.
Buy oil and dry tendons. Find a large pot, put it in a bucket, put a pot full of cold water, put in the tendons, and cover the pot. Although the tendons are floating on the water, they can be immersed in the water due to the pressure of the lid.
Let it soak for an hour to soften.
2. Prepare accessories here: sliced green pepper. Those who don’t eat spicy food should take out the white tendons and chili seeds. Carrot slices. Soak the fungus in hot water.
3. After the tendons are soaked softly, pour out all the water in the pot and move the pot to the stove. The oily tendons are very oily, so there is no need to add oil, stir fry on high heat until there is a lot of heat. At this time, the remaining moisture in the tendons is fried.
4. Push the tendons to one side, add green peppers, carrots and fungus.
5. Stir fry with salt, light soy sauce and vinegar.
6.
Water and starch are mixed to form water starch.
Finally, the water starch thickens: Stir continuously, pour water starch into the gaps of the ingredients, and stir with a spatula immediately until the soup becomes thick. Turn off the fire.
7. Alright.
