Ingredients:

Raw Materials freshcow tendon, 700 grams raw,peanutsmillet 100 grams, green onion 1 piece,gingera little amount, garlic 3 cloves, red and green bird's eye chili each 1 piece,dry chiliabout 10 pieces,cumin seedsappropriate, [Seasoning] A: homemade braising sauce 1 bowl, B:dark soy sauce2 tablespoons, cooking wine 1 tablespoon, sugar 1 teaspoon, water starch as needed, C: peanut oil 3 tablespoons, chili powder 1 teaspoon, salt a little amountSteps:

Figure 1: Heat the dry pan and clean it well. Add peanuts and then add oil. Cook over low heat while stirring constantly until the peanuts start to pop frequently and a few shells start to peel off. Turn off the heat and remove them.

Figure 2: Put the cow tendon into the braising sauce and simmer over low heat for nearly 2 hours until it is cooked through.

Figure 3: Let the cooked cow tendon cool down, then cut it into small pieces.

Figure 4: Cut the green onion into segments, ginger into threads, garlic into slices, red chili into circles, and dry chilies into segments.

Figure 5: Add oil to a pot and fry cumin seeds and dry chilies over low heat until fragrant.Figure 6: Stir in the until they are fragrant.Figure 7: Stir in the cow tendon pieces, chili powder until well mixed.

Figure 8: Pour B into a small bowl and mix to form a sauce.

Figure 9: Add the prepared sauce to the pot, stir until well combined, then add peanuts, red and green pepper circles and stir-fry for a moment before serving.

Tips:

To fry peanuts, start over cold pan with cold oil. It's essential to use low heat, although it will take longer, but definitely worth it.

Fried peanuts should be cooled down to achieve a crunchy texture; they are soft when hot!

Similar to the

braised beef,fresh 700 grams of cow tendons only weigh 400 grams after braising, which is why store-bought versions are more expensive.

Cow tendons are not easy to cook. Using a pressure cooker can save some time.The cow tendon was braised with the beef from the previous session and kept frozen in the refrigerator for convenience!Similarly, fresh 700 grams of tendon will only yield 400 grams after braising; that's why pre-made products are more expensive.

Ribs of tendon are not easy to cook through. Using a pressure cooker would save some time.These tendons were braised with beef the last time and frozen in the refrigerator; taking them out to thaw for this dish was very convenient!