Beef Tendon 250g Thirteen Incense 1 scoop
Oil Appropriate amount Onion 1 root
Ginger 6 tablets Zanthoxylum bungeanum noodles Appropriate amount
Chili powder Appropriate amount Cumin powder Appropriate amount
Salt Appropriate amount Chicken Essence Appropriate amount
Cooking wine 3 spoons
How to make cold beef tendons #summersultingtaste#Cold beef tendon, below Illustration of how to make one of the wine and dishes 1

Step 1

Wash fresh beef tendons, add cooking wine and ginger slices, put in cold water and cook over high heat for 15 minutes #summersultingtaste#Cold beef tendon, below Illustration of how to make one of the wine and dishes 2

Step 2

After cooking, take it out and let it cool. Pull off the film on it. It took me more than an hour to pull it out. Put it in a pressure cooker and press it for 50 minutes. Let it cool and then slice or tear it into shreds.#summersultingtaste#Cold beef tendon, below Illustration of how to make one of the wine and dishes 3

Step 3

slice #summersultingtaste#Cold beef tendon, below Illustration of how to make one of the wine and dishes 4

Step 4

Or tear it into shreds #summersultingtaste#Cold beef tendon, below Illustration of how to make one of the wine and dishes 5

Step 5

Heat oil in a pan, add onions and ginger and sauté until fragrant, take out, wait for the oil to return to temperature, add chili powder, Sichuan pepper powder, cumin powder, salt, chicken essence, white sesame seeds and stir-fry evenly, add the tendons and stir-fry evenly #summersultingtaste#Cold beef tendon, below Illustration of how to make one of the wine and dishes 6

Step 6

Finished product #summersultingtaste#Cold beef tendon, below Illustration of how to make one of the wine and dishes 7

Step 7

This is shredded and mixed Cooking tips for cold beef tendon