Bovine tendon bean dregs peanut butter

Published Aug 31, 2021 at 01:00am ET

Food Material List

1 Spiced Beef Shank A small piece (about 65g)
2 Bean dregs A small bowl (about 50g, I used half)
3 peanut Half bowl
4 Chili powder 2 scoops
5 Bean paste One scoop
6 Sichuan Pepper Two scoops
7 Fermented soya bean Half bowl
8 salt Appropriate amount
9 oil Half bowl
10 Garlic Three

Operational steps

1 Get all the materials ready.
2 Bovine tendons were chopped.
3 Dry the pot without oil, stir-fry the soybean dregs until the granules are loose and there is no water. Set aside.
4 Oil in the pan and chili noodles.
5 Pepper and garlic,
6 Light fire until oil is golden and garlic is very fragrant.
7 Pour in the bovine tendon and break it.
8 Stir-fry the beef tendon until it has no moisture.
9 Stir-fried bean dregs before adding,
10 Stir-fry evenly
11 Put peanuts in.
12 Fermented soya bean
13 If the foam on the oil surface is not much removed, you can add bean paste and continue to stir fry evenly.
14 When the fragrance comes out, add a spoonful of salt to season it.

Tips

1. The whole stir-frying process is small fire, the purpose is to remove moisture, so as to avoid food materials easily pasting

2 bean dregs not too much, too much will affect the taste

3 chili noodles can be added or reduced, like hot more can be put

4 this sauce is more sauce, if you want to preserve for a long time, the oil needs more, at least can cover. 23.

5 Peanuts and cattle tendons should not be cut too fragmented, the taste of coarse grains is super enjoyable!

6 No beef tendon can be replaced by ordinary beef, but there will be no ribbed taste!

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