Live up to the spicy stir-fried hoof tendon delicacy, rich taste and chewy pepper hoof tendon ingredients preparation cooking steps gourmet common sense making tips

Stop by after work to buy some beef hoof tendons and pickled peppers, go home and quickly take out the next meal, soft q bomb, sour and spicy to dissolve, there is an illusion of calling Sichuan cuisine takeaway...

150 g cooked beef tendons, 30 g pickled peppers, 80 g cucumbers

Ginger slices, garlic seedlings each a little, 3 grams of salt, 10 ml of water starch

Appropriate amounts of monosodium glutamate, oyster sauce, cooking wine, chili oil, and edible oil

1 Washed cucumber cut open and remove.

2 Cut the cucumber into slices.

3 Ox tendons cut into pieces.

4 Cut the washed pickled pepper in half.

5 Stir in oil and stir-fry ginger slices.

6 Add beef tendons and sauté well.

7 Pour in the cucumber slices, pickled pepper and garlic stalks and stir-fry well.

8 Add salt, monosodium glutamate, oyster sauce and cooking wine, stir-fry well to taste.

9 Tickle with water starch.

10 Sprinkle the garlic seedlings and stir-fry well.

11 Drizzle with a pinch of chili oil and sauté well.

12 Serve on the plate.

Cucumber contains protein, food fiber, minerals, vitamins, ethanol, propanol, amino acids, etc., with dehumidification, diuretic, lipid-lowering, analgesic, digestion-promoting effect, can promote the excretion of intestinal putrefactive substances, but also inhibit the conversion of sugars into fat, which is beneficial to obesity, hypertension, hyperlipidemia patients.

The cut beef tendons can be soaked in water, then washed and cooked.

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