Ingredients: water tendons, green onion, soaked red pepper, pickled red millet pepper
Seasoning: salt, cooking wine, monosodium glutamate, vinegar, bean paste, red oil, pepper, ginger rice, water starch
Preparation 1: Remove the tendons from the oil, wash and cut into sections and soak in chicken broth. Finely chopped millet pepper, two thorn strips, green onion cut into horse ear shape.
2) Put the oil on the fire and turn on medium heat, add the watercress sauce, millet pepper, ginger rice to fry the red oil, add the fresh soup to boil, beat off the dregs, put in the hoof tendons, pepper, cooking wine, salt turn to low heat until flavored, add MSG, two thorn strips, green onion and burn for another minute, hook the soup, pour in vinegar, red oil and cook it.
Production essentials: The hoof tendon should be shaved off with residual oil, and the foam should not be too much or too hard. This dish belongs to the roast dish, so keep some soup and not too dry.