Chinese Food
Braised tendon
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Dry cooking is a special cooking technique in Sichuan cuisine. There are many cooking names in Sichuan cuisine that are the same as other cuisines, but they are different. It is generally believed that dry burning means cooking without soup. In fact, the dry burning in Sichuan cuisine is dry burning. Maybe that's easier to understand. There are many tricks to make the soup dry. For example, the raw materials should be fried first and then burned; the oil should be burned slowly with a small fire; there is no need to add water starch to thicken the sauce. The color of the dish is bright red and the taste is dry. It can be changed into dry roasted crucian carp, dried roasted prawn and dried roasted carp. Beef hoof tendons can be purchased, processed and cooked. They can also be raw. If they are raw, they need to be simmered in high soup and small fire until they are soft and rotten. I didn't buy anything raw. Only this tasteless cooked one. This saves six hours of simmering. If you don't have patience, you'd better choose the cooked one. Of course, the taste will be a little discount.
Cooking ingredients
Cooking Steps
Step1:Prepare materials. Soak wild peppers and cut into sections. Remove mustard leaves and leave roots. Blanch and rinse with cold water. Set aside.
Step2:Beef tendon cut into strip
Step3:Heat the oil pan to 40% heat. Medium heat. Stir fry the minced pork until it evaporates. Dry and fragran
Step4:Put in Pixian bean paste and pickled wild peppe
Step5:Scallion section, ginger slices, rice sprouts. Stir fry until fragrant and bright red.
Step6:Add the prepared soup in advanc
Step7:Put in the tendon. Light the fire for 20 minutes.
Step8:When the time is up, add well salt, chicken powder, white sugar, soy bean sauce, cooking wine, pepper and sesame oil to taste. Mix well. Heat over medium and small heat until the gluten tastes good. Collect the juice and put it on a plate.
Step9:Finished produc
Step10:Finished produc
Cooking tips:1. It's very complicated to make my own soup. But it tastes good. I don't add any additives. So I cook it a lot and freeze it every time. Boil high soup. Water quantity and time need to be mastered. Do not add water in the middle. 2. If the beef tendon is raw, it needs to be simmered for 6 hours with 2000g high soup in advance. 3. If there is no soup, use concentrated soup instead. There are skills in making delicious dishes.
