Royalties
500g of fresh hoof tendons
Six cloves of garlic
Two green garlic seedlings
A piece of ginger
Three spicy red millets
Three chives
Round pickled peppers for six
Three dried chili peppers
Peppercorns to taste
Five scoops of vegetable oil
A spoonful of oyster sauce
Two scoops of old soy sauce
A spoonful of soy sauce
Two scoops of balsamic vinegar
Two scoops of white wine
Salt to taste
Spleen deficiency can also choose the practice step of sour and spicy hoof tendons
1.
Boil a large pot of water, put the hoof tendons in the water when the water boils, boil and rinse the water for 2 minutes and then fish out.
2.
Put the tendons into an electric pressure cooker, add water to stop it, put the peppercorns, dried peppers, white wine, half of the ginger cut into slices, and press the hoof tendon key.
3.
Clean garlic sprouts cut into segments, millet spicy in-section, garlic and remaining ginger slices.
4.
After the pressed hoof tendons are cooled, cut into segments.
5.
Heat the cooking oil in a wok, turn off the heat after the oil is lathered, and when the oil temperature is reduced, add the pickled pepper, ginger garlic slices and millet spicy heat and sauté until fragrant.
6.
Add the hoof tendons and stir-fry, pouring water (fresh soup is better) flush with it.
7.
Stir-fry the good soy sauce and 1 tablespoon balsamic vinegar, soy sauce, salt and medium heat.
8.
When the water is dry, add oyster sauce and another 1 tablespoon of balsamic vinegar and stir-fry well.
9.
Add the garlic sprouts, sauté, turn off the heat and serve.
10.
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