1. Take 1000g beef tendon, clean it, and cut into large pieces. I cut it into 5 pieces here.
2. Put 1500g of cold water, 10g of salt, 20g of cooking wine in a pot, add beef tendon, and cook on medium heat.
3. After boiling, use a spoon to scoop off the foam. (Floating foam needs to be scooped at least twice, because after scooping it out once, some foam will be generated after a while)
4. Take 50g of stewed spices, wash them and pour them into the pot. (This time, we bought a complete range of stewed spices: aniseed, cinnamon, tangerine peel, bay leaves, ginger, cumin, angelica, grass, Shanna, cinnamon, etc. , I won’t talk about how many grams of each type are, because most people don’t have such a complete family, so you can just pick the most important ones: aniseed, cinnamon, bay leaf, tangerine peel )
5. After simmering for 40 minutes, turn off the heat and let it soak naturally. (The weather is hot, and the water temperature does not drop until about 5 hours)
6. Remove the beef and cut into small strips for later use. (It is recommended to cut a little bit, I am lazy this time, I cut a lot thicker)
7. Cut 40g garlic head into fines; 20g ginger shredded; 30g green onion cut into sections diagonally; 20g millet spicy and cut diagonally into sections; 5g dried chili peel shredded and set aside (I am afraid of spicy, this amount is only slightly spicy, I like spicy The flavor can be doubled and doubled with dried chilies).
8. Put 100g vegetable oil in a pot to heat, pour in the cut beef strips, 30g minced garlic, 20g shredded ginger, 5g peppercorns, 2g green peppercorns and stir fry on low heat.
9. Stir-fry until the beef is slightly browned, and you can clearly smell the scent of pepper. Add 10g rock sugar, 30g green onion, 20g millet spicy, 5g dried chili shreds, and continue to fry.
10. Stir-fry until the green onions are slightly burnt, pick out the green onions with chopsticks, add 15g of soy sauce, 15g of soy sauce, 20g of cooking wine and 30g of spicy barbecue sauce (if you don’t have barbecue sauce at home, you can add a little Instead of salt, barbecue sauce can add color and flavor).
11. Continue to stir-fry until all the water is fried. Sprinkle with 5g salt and pepper powder, 50g fragrant white sesame seeds, and 60g roasted peanuts (rub the red skin).
12. Stir everything evenly and you can get out of the pan.
