Cooking Steps

1. 

   Step1:Thaw the tendon in cold water. Change the cold water twice in the middle. Pour out the blood water to reduce impurities and fishy smell.

2. 

   Step2:I cut it in half. The tendon at both ends of the tendon is a good thing. Don't lose it. Marinate it with the beef. It has a different flavor.

3. 

   Step3:Put the beef tendon into the pot. Add cold water and onion and ginger. Boil and boil. The floating foam on the edge of the pot is the fishy impurities and blood water, etc. to be skimmed off.

4. 

   Step4:After blanching, wash the beef with warm water. Don't use cold water at this time. Because suddenly it's cold. The meat expands and contracts. It's easy to become harder. It's not tasty.

5. 

   Step5:Put the tendon and one more tendon into the electric pressure cooker. Add all the ingredients into the warm water. Pour into the cooker. Cover the meat surface with water. I made all the spices into powder. It's more convenient than putting them into a gauze bag. It's also easier to taste. It can also be put into the iron pot or casserole without pressure pot. Simmer slowly on a small fire. It takes longer.

6. 

   Step6:Select the beef and mutton of the electric pressure cooker. Start the stew procedure. Usually about an hour. If it's an old-fashioned pressure cooker, it may take less time. Be careful not to stew the meat too soft and rotten. It's better to have a little texture. Beef tendon is better to chew. And the more you chew, the better it will be.

7. 

   Step7:When it's done, pour it into a deep basin from the pressure cooker. At this time, you can see that the meat surface and beef tendon are colored. Keep the meat in the soup and cool.

8. 

   Step8:It can be sliced directly after cooling, or the sliced thick slices can be soaked in the soup for two or three minutes before eating.

9. 

   Step9:Finished product drawin

10. 

    Step10:Finished product drawin

11. 

    Step11:Finished product drawin