Oily Beef Tendon
by Old Yang's Kitchen
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Raw material diagram.
2. Slice beef tendon for later use.
3. Shred asparagus and mung bean sprouts, rinse and drain.
4. Bring to a boil and blanch the asparagus with mung bean sprouts. fish out.
5. Put the beef tendon in blanching water and remove.
6. Put beef tendon, mung bean sprouts and asparagus in a bowl, and put them in order: salt, chicken essence, balsamic vinegar, light soy sauce, pepper powder, chili powder, and sesame seeds.
7. Put the oil in the pot to heat and smoke.
8. Pour in a bowl, add peanuts and mix evenly.
Tips:1. Beef tendon is not water-fat beef tendon. It is marinated or cooked and sold in the vegetable market.
2. The crispness of mung bean sprouts and asparagus matches the taste of beef tendon. You can replace them with other vegetables, but try to choose crispy ones.
3. If you like spicy food, add more chili powder.
4. This step of heating the oil is very important. The oil must be burned until it smokes and it is considered successful when it is poured on it.
