Pickled pepper strip
By GuidoCassin
Pig tendon is a thin layer of glue on the pork tenderloin (so it is also called rib tendon). People in many places don't eat it and throw it away. When the pork tenderloin is ready, it tastes tender and waxy. People in Guiyang are quite fond of it.
Recipe Recommendations
- pig tendon appropriate amount
- pickled pepper appropriate amount
- pickled ginger appropriate amount
- garlic sprouts appropriate amount
- cooking wine appropriate amount
- tender meat powder appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- MSG appropriate amount
Steps for Pickled pepper strip
1
Put more base oil in the oil pan, heat it to 80% heat, and pour in the ribs and cut them apart. As soon as the ribs turn white, they will be cooked immediately.2
Leave a little base oil in the pan, add garlic sprouts, shredded ginger, and pickled peppers and stir fry until fragrant.3
Wait for 2 to stir fry until the aroma is fragrant, add the tendons. Quickly add green garlic seedlings, soy sauce, salt, and a little sugar to taste, and then serve immediately (friends who like it can add some MSG)Pickled pepper strip Make Tips
Delicious Tips: 1. The beef tendon does not need to be cut too thinly, but it shouldn't be too thick either; a width of about one centimeter is fine. 2. Use plenty of oil when stir-frying the tendon; only tendon fried in generous oil will be tender and soft. The remaining oil can be used to stir-fry the next dish, so it is not actually wasted. 3. Stir-fry the tendon over high heat with hot oil; as soon as it changes color in the wok, remove it immediately. 4. The stir-frying and seasoning must also be done quickly. 5. The pickled peppers are already salty, so be careful when adding salt. 6. The bright red pickled peppers look intimidating, but they are actually more sour than spicy. Most people can accept them. However, be careful when buying; if you buy pickled millet chilies, those will be extremely spicy.