Health benefits
Pork belly: Nourishes blood
White sugar: Promotes blood circulation and removes blood stasis
Ingredients
Tendon ( half catty ) | Bud Vegetables ( One or two ) |
Water bamboo shoots ( One liang ) | Pork belly ( One liang ) |
Scallions ( One ) | Douban( One teaspoon ) |
| Salt ( appropriate amount ) | Ginger ( one ) |
Garlic ( two ) | MSG ( Half teaspoon ) |
Chicken essence ( Half teaspoon ) | Sesame oil ( Half teaspoon ) |
Vinegar ( Appropriate amount ) | White sugar ( A little ) |
Pepper noodles ( One teaspoon ) |
How to dry roast tendons
1. Cut the tendons into strips, put them in a pot of boiling water, add salt, cooking wine, pepper, flour and ginger to remove the fishy smell, then remove and set aside.
2. Cut water bamboo shoots and pork belly into 1cm square dices.Then use hot oil to fry until fragrant and take out the oil control.The bean sprouts are also fried until fragrant.Cut the onion, ginger and garlic into mince and set aside,
3. Heat oil in a pot, add watercress, minced ginger and garlic, stir-fry until fragrant, add water, add tendons, water, bamboo shoots, diced bean sprouts, minced meat, and change to medium-low heat.At the same time, add an appropriate amount of salt, half a teaspoon of MSG, half a teaspoon of chicken essence, an appropriate amount of sugar, and an appropriate amount of vinegar.When the juice is almost dry, add an appropriate amount of sesame oil to the pan and sprinkle with chopped green onion.
Tips
1.The fire must not be too high during the process of burning tendons, otherwise it will be difficult to achieve the effect.
2.When cutting the tendons, they should be of the same size to avoid the difference in taste between raw and cooked during the cooking process.
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