1. The meat tendons were washed with salt and cut into small pieces. I cut them a bit bigger.
2. There is no need to add edible oil in the meat tendon flat pan. Stir it slowly on low heat, which will force out the oil soon.
3. It's dripping with oil... I control the oil.
4. After controlling the oil, sprinkle appropriate amount of salt, five-spice powder, and cumin. The practical cumin powder is more delicious.
5. The muscles are delicious and fragrant dripping out of the pot, very chewy.
Tips:The meat tendons look white and flowery like fatty meat, but very chewy, full of collagen, cut into small pieces to add more flavor, control oil and control oil and then sprinkle the seasoning evenly and shake it well.
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