天天久久久-国产亚洲精品久久久456-中文字幕精品一区二区精品-亚洲午夜久久-少妇人妻14页_麻花色-日本黄色三级视频-亚洲先锋影音-四川妇女偷人毛片大全-希岛爱理av免费一区二区-后入到高潮免费观看-久久久亚洲麻豆日韩精品一区三区-日产电影一区二区三区-亚洲中文字幕无码中文-国产真人做爰视频免费-亚洲电影天堂在线国语对白-yiren22亚洲综合伊人22-99国产精品免费播放-精品一区不卡-日韩欧美视频-国产ts人妖一区二区

Raw material:

500g beef tendon, 200g sauerkraut (sauerkraut for fish)

Seasoning:

Ingredients A (100g of Chubang banquet cooking wine, 10g of Chubang chicken powder, 100g of onion and ginger, 100g of dried chili pepper, 50g of Sichuan peppercorns), 10g of Chubang 100% pure sesame oil, 5g of cooked sesame seeds

Production Method:

1. Soak beef tendons in cold water for 5 hours, then remove. Add ingredient A and marinate for 12 hours, steam in a steamer for 1 hour, let cool and set aside;

2. Wash and mince the sauerkraut and roast it in a wok for a few minutes (remove some of the moisture). Add 10 grams of Chubang 100% pure sesame oil and Chubang chicken powder (5 grams) and mix well;

3. Place the mixed sauerkraut on the bottom of the plate, put the chopped beef on top, and sprinkle minced sauerkraut and white sesame seeds on the beef.

Dishes features: salty and fresh, dry and chewy