1. Choose the beef tendon of the front leg (the front leg is tender and easy to freeze, the hind leg is large and hard, and the fleshy wood), pierce the inside of the meat tendon with a sharp tool (bamboo stick or awl), soak in cold water for several hours, and wash repeatedly Blood water.
2. Put in the main seasoning, marinate for at least 12 hours, generally refrigerate overnight. The auxiliary materials can also be marinated together at the same time. The excipients do not need to be too comprehensive, and completely different flavors can be deployed according to preferences. If you like spicy food, put more dried Sichuan pepper; if you like hemp, put more pepper and pepper, and if you want perfection, pepper, pepper, or pepper can be fried first, and the taste will be more sweet and fragrant; if you like barbecue taste, you can add more pepper, black pepper, Cumin seeds.
3. Press the pressure cooker for 30-45 minutes. According to your taste, the meat will be firm for half an hour, and the meat will be soft at 45 minutes. Generally, it should not exceed 40 minutes. Submerged and soaked for more than twelve hours, this process is essential.
4. The slices should be cut against the fibers of the meat, so that the entrance will not jam. The marinated flesh-colored finished product will be pinkish, not immature, but the result after tasting.
Tips:A small amount of Angelica dahurica must be used to remove fishy, too much will have medicinal taste. Fresh fragrant leaves can get twice the result with half the effort. You can put more cotton candy, no one can refuse the delicious and sweet taste. Liquor can be put or not, I put the boutique Niulanshan 53 degrees, the taste is really very different.
