✿sauce-flavored Tendon Meat✿
by Xu Xu Poppy
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Clear pork tendon
2. Soak for five minutes after washing. cold water
3. Remove the embers of the pot under cold water and remove the blood. Then wash away the remaining blood clots and end with warm water
4. Put a layer of white radish slices and two red fruits in the pot
5. Put onion, ginger, garlic, chili rock sugar, stew ingredients (pepper, aniseed, cinnamon, cloves, grass fruit, nutmeg angelica, bay leaf, etc.)
6. Then put the tendon
7. Add water to the pot. I used a part of the water that was filtered when I blanched the water just now. I also added dark soy sauce, white wine, rice wine, and a piece of dry sauce. If you like spicy food, I put chili peppers. I put 3 small pieces. Dried pepper
8. Cover the pressure cooker and turn on the heat. Change the high heat to low heat for 20 minutes for 15 minutes, and let it cool naturally
9. Add salt after opening the lid. If you pay attention, you will know that I haven't mentioned salt before. This is one of the cheats.
10. After adding salt, if you don’t wait to eat, add it for a while. Time to master it yourself.
11. Very fragrant, the meat is crispy but not loose, tender and chewy, and has the flavor of sauce. The stewed tendon came out of the pot, and the smell of meat all over the hall originally overflowed from my home, said the husband and children who just entered. . . . . . . . what
Tips:This is a very strenuous dish, but I omitted the process of putting the seasonings, in order to see at a glance, I don't want to put together the steps, because everyone knows that everyone will put it and there is no need to teach it.
In fact, I work very hard. The pork tendon meat is very good. I don’t say much. Children’s shoes are searched on the Internet. Anyway, I am trying to strengthen my muscles and bones and eat more good meat. There is really a lot of meat. The same price, but a lot more meat, ha ha
Tips: The white radish is the bottom, one is non-stick pan, the other is to remove the fishy smell, and the third is to absorb oil and make the meat more crisp and mellow
