Chew the taste of life in delicious food

Ingredients

300g ox tendon
Half round lettuce
A little bean sprouts
2 spoonful Pixian bean paste
Some scallions
5 cloves of garlic
15 Chinese prickly ash
Some dried chili powder
2 teaspoons starch
A little vegetable oil
3 teaspoons soy sauce
1 teaspoon oyster sauce
40g hot pot ingredients

Directions

Step 1
Material preparation

Step 2
Blanch lettuce and bean sprouts

Step 3
Add starch and gourmet to cut beef tendon slices, mix well, marinate for a while, add boiling water, then change color.

Step 4
Add a small amount of peanut oil into the pot, saute the onion and ginger, stir fry Dahongpao and Pixian bean paste, add water and bring to a boil.

Step 5
Put the boiled sliced meat into the pot, bring to a boil and put it on a plate.

Step 6
In a bowl, add minced onion and garlic, minced pepper and Chinese prickly ash. In another pot, boil a little oil (white smoke is enough) and pour it into a bowl.

Step 7
I'm using a piece of sour beef tendon, which is absolutely super tender.