Cooking Steps

1. 

   Step1:Beef tendon and meat together. I don't know. I bought it in the supermarket. When I went there, I only had the last two pieces, so I tried to get this better fertilizer and soaked it in cold water to get rid of bloo

2. 

   Step2:Then remove the upper fascia. Look at this small piece and shave so much. Be careful with your hands

3. 

   Step3:Put water in the pot. Add the shaved beef. If it's bigger, split it into two parts. Add two spoonfuls of cooking wine. Boil two or three pieces of ginger slices and take out warm water to wash them for use

4. 

   Step4:These marinades are common. I also put some other ones here - [cinnamon, ginkgo, star anise, fragrant leaves, pepper, prickly ash, clove, tangerine peel, grass fruit, licorice...... 】Wash and soak for half an hour to remove the dust. Wrap all the materials with gauz

5. 

   Step5:It's better if there's old bittern soup. If not, add more soy sauce, old soy sauce wine and crystal sugar to the water and mix well

6. 

   Step6:A little more ginger slices. Wash the shallots, tie a knot, put in the marinade bag, and then put in the beef tendon. Heat it up, turn it to a small fire and simmer for about an hour or two

7. 

   Step7:After stewing, take it out and let it coo

8. 

   Step8:Now let's start to make oil and pepper. The pot is very hot, then turn off the heat and put in the sesame seeds for a few seconds to get out of the pot

9. 

   Step9:It's the same with Chinese prickly ash. This time, my friend brought it back to me from Sichuan. When he thought of salad, he used it

10. 

    Step10:Pepper doesn't like to be too crushed, so just use a rolling pin to crush it a little

11. 

    Step11:Put the prepared sesame and pepper into the bowl of chili noodles [in fact, the chili can also be fried. Then use the grinder to make it more fragrant. Forgive my family's failure. So use the ready-made] hot oil to burn it to smoke. Quickly pour it into the large bowl. Quickly stir the dried chili and pepper. Sesame. Stimulate the fragrance. The oil should not be too much or too little. There is a certain fluidity with the spicy mixture For the main, this kind of oil splashed with malazi has a more spicy taste than the traditional oil splashed with horseradis

12. 

    Step12:Chopped ginger and garlic for later us

13. 

    Step13:Cut the cooled beef into even slice

14. 

    Step14:Put it in a bigger bowl for later mixing

15. 

    Step15:Add ginger and mashed garlic. Add oil and horseradish. Half spoon of soy sauc

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    Step19: