1. Ingredients: a strip of beef tendon (about 450g), two green peppers, a handful of fried peanuts, a handful of fried white sesame seeds, 100g oil, a moderate amount of salt, two spoons of soy sauce, a tablespoon of Lee Kum Kee lobster sauce, a spoonful of sugar, a little black pepper, a handful of dry chili, a handful of Chinese prickly ash, a large piece of ginger, a head of garlic, a pinch of tangerine peel, a pinch of tea, and two pieces of fragrant leaves.
2. Cut ginger into pieces, wash beef tendon, put it into a pressure cooker, add 3-4 pieces of ginger, a pinch of tangerine peel, a pinch of tea, and two pieces of fragrant leaves, add some water, cover the lid, add pressure valve, and boil over high heat.
3. After the pressure cooker is exposed to the atmosphere, continue to cook for about 30 minutes, turn off the heat, wait for the hot gas to dissipate, open the lid, and use chopsticks to penetrate the plate ribs in the pot. If it can penetrate smoothly, it is ready to cook. If it is not rotten, continue to cover and cook for about 10 minutes.
4. Take out the ribs, cut them crosswise or tear them into small pieces by hand, peel and dice the garlic, cut the dry pepper into segments, remove the base of the green pepper, and cut them into pieces.
5. Put oil in the wok, heat it, stir in ginger and garlic, stir fry until fragrant, add a tablespoon of Lee Kum Kee lobster sauce, stir up red oil, put dry pepper and Chinese prickly ash into the wok, stir fry until fragrant, pour in the cut tendons, add a little water, and stir well.
6. Add salt, sugar, and soy sauce. While adding a little water in batches, let the tendons absorb the soup and taste. At the same time, add green peppers and continue to stir fry.
7. When the green peppers become soft and ripe, sprinkle a little black pepper powder, sprinkle peanuts and sesame seeds, and stir well.