Maotai flavor tendon meat

Maotai flavor tendon meat

Introduction:

Production steps:

Step 1: clear pig tendons

Step 2: soak for five minutes after washing. cold water

Step 3: remove the blood from the bottom of the cold water pan. Then wash the remaining blood clots and debris with warm water

Step 4: put a layer of white radish slices and two red fruits into the pot

Step 5: put onion, ginger, garlic, pepper, rock sugar, stew material (Zanthoxylum, aniseed, cinnamon, clove, Fructus Tsao, nutmeg, Angelica dahurica, Xiangye, etc.)

Step 6: then code the tendons

The seventh step: add water to the pot. I use some water filtered from the water just now, and add old soy sauce, Baijiu, MI wrong and dry sauce. When I love spicy food, I put chili peppers on it. I put 3 small chili peppers.

Step 8: open fire on the top cover of the pressure cooker, reduce the fire from 15 minutes to 20 minutes, and cool naturally

Step 9: add salt after opening the lid. If you pay attention, you will know that I haven't mentioned salt before. This is one of the secrets

Step 10: after adding salt, if you don't wait to eat it, you can cover it for a while and control the time by yourself

Step 11: very fragrant. The meat is crisp but not loose. It's tender and chewy. It also has the flavor of the sauce. The stewed tendon is out of the pot. The smell of meat in the corridor overflows from my home. My husband and children just came in to say this........ Ha

Materials required:

Pig tendon: appropriate amount

Radish: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Red fruit: moderate

Salt: right amount

Baijiu: moderate amount

Vinegar: right amount

Old style: moderate

Rock sugar: right amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Cinnamon: moderate

Clove: right amount

Tsaokuo: moderate amount

Nutmeg: right amount

Note: it's a very hard dish, but I don't need to put seasoning in order to make it clear at a glance, and I don't want to gather steps, because everyone knows that everyone can put it at a glance, so there's no need to teach. In fact, I am very hard, pig tendon meat is very good, I don't say much, children's shoes online search it, anyway, I am to strengthen muscle and bone and eat more good meat, really a lot of meat, oh, the same price as the cavity bone, but meat a lot more oh, ha ha, tips: white radish bottom, one is not sticky pot, two is to go fishy, three is to absorb oil, and make meat more crispy and mellow

Production difficulty: simple

Process: brine

Production time: one hour

Taste: Maotai flavor