Sichuan-style pork tendon, spicy and fragrant, appetizing and satisfying, most suitable for summer

Pork tendon meat is the muscle on the pig's thigh, wrapped in meat membrane, with a small amount of fascia, moderate hardness, regular lines, generally used for marinating, stewing, and sauce. Today I use tendon meat to make a Sichuan-style cold salad, which is delicious and nutritious, and easy to make!

Isn't it tempting to look at the boiled tendon meat soaked in the red oil spicy sauce?

If you want to make a delicious cold pork tendon, sauce is the key, how can you simply make the perfect sauce? Not much to say, let's unlock this red color, spicy and fragrant cold Sichuan-style pork tendon with Ze Rui's mother!

Ingredients:

Ingredients: 750 grams of pork tendon meat.

Seasoning: green onion, ginger, star anise, bay leaf, cooking wine.

Excipients: 2 teaspoons chopped peanuts (cooked), 1 tsp cooked sesame seeds (cooked)

Sauce: 1 tsp pepper rings, 1 tsp minced garlic, 1 tsp chili powder, 1 tsp Sichuan pepper powder, 2 tsp balsamic vinegar, 3 tsp umami soy sauce, 1/2 tsp sugar, a pinch of monosodium glutamate, a pinch of salt, 1 tsp sesame oil (sesame oil)

Method:

Step 1: Wash the pork tendon and tie it tightly with a cotton rope. Tie it with a cotton rope and the cooked meat will be firmer.

Step 2: Put the pork tendon in a pot under cold water, add green onions, ginger slices, bay leaves, star anise, and cooking wine to remove the smell and increase the fragrance. Boiling meat in a pot under cold water can slowly force out the blood in the meat.

Step 3: Bring to a boil over high heat and skim off the foam. (Because there is no blanching, the scum must be skimmed,) cover and cook the meat over low heat.

Step 4: Cook on low heat until it is easy to pierce it with chopsticks, turn off the heat and take it out to cool.

Step 5: Sauce ingredients: chili powder, Sichuan pepper powder, minced garlic, minced green pepper, light soy sauce, balsamic vinegar, sesame oil, sugar, crushed peanuts (cooked), white sesame seeds (cooked)

Step 6, take a bowl, put in pepper powder, chili powder, pepper rings, minced garlic, heat the oil and pour in (the ratio of pepper powder, chili powder and oil here is not quantitative, you can adjust the taste of your favorite spicy appropriately.) ）

Step 7: Take another bowl, add 2 teaspoons of balsamic vinegar, 3 teaspoons of light soy sauce, 1 teaspoon of sesame oil (sesame oil), 1/2 teaspoon of sugar, a little monosodium glutamate, a little salt and stir well.

Step 8: Put the cooled pork tendon meat on the cutting board and cut it into large slices. The pork tendon is cooled and then cut neatly, and it is not easy to disperse. (Cooked chicken thighs and whole chickens are not easy to cut when cooled, and meat such as sauced beef can be cut thinner and more beautiful when cooled)

Step 9: Put the cut tendon meat into a deep dish, pour in the prepared sauce, chili oil, sprinkle with crushed peanuts and white sesame seeds.

Finished product! The red spicy oil, the crispy and crispy crushed peanuts, the fragrant sesame seeds, and the aroma of the meat make your mouth water, and the method is simple! You're all going to try it!