The spring of Chengdu is just like the girl's mini skirt. Although it is enough style, it is short and short. In such a spring, just the sun is still like a prostitute who is still asleep, half-masked, shameful Dada, and in a blink of an eye will burn with the ignited, hot and rushing to let you breathe. If you practice the old saying "Spring Festival", you will accidentally break into the hot summer. So, you know, the taste of this short spring, such as axillary buds, buds, spring bamboo shoots, naturally this is just listed, the car has exited. If you don't move fast enough, you may not be able to taste this. If you miss it, wait a second.
The boiled tendon of the good water is cleaned, cut into small pieces, and drained---the beef tendons sold on the market stalls are all good in water, but there will be a small amount of slag and fur, which needs to be carefully cleaned;
Fresh spring bamboo shoots cut off the roots of the sputum, wash, cut the knife block, simmer for a few minutes to remove the smell, then cool and drain;
Wash the dried chili and various spices (such as star anise, safflower, cinnamon, grass, fragrant leaves, etc.), soak for a while, drain the water, and put the peppercorns together; the bean paste is fine; the ginger is broken, ready to be alone Garlic and rock sugar;
After the hot oil, the single-grained garlic is fried to the skin yellow, and the ginger is scented;
Add bean paste, dried chili, spices and peppercorns in turn, stir fry in medium and small heat, and add rock sugar;
Pour in the tendon (you can add some sirloin blocks that have been simmered in water) and stir fry to remove moisture.
Cook the right amount of cooking wine and braised soy sauce (when you can also smoke), stir fry evenly;
Add enough water, transfer to the casserole, cover, stir the fire and turn to a small fire, slowly stew for two and a half hours or so to the tendon soft palate;
Spring bamboo shoots, ripe, salty;
Turn off the fire, sprinkle with chopped green onion, and even serve on the casserole.