Cooking Steps

1. 

   Step1:Even if soaked for 23 hours, there is still a lot of blood and water in the tendon, so boil it to remove the blood powder before marinating. 2 jin beef tendon cut into large pieces and put them into water. Add 45 pieces of ginger slices and boil.

2. 

   Step2:Open the lid after boiling. Continue cooking for 5 minutes, because the thick tendon will still penetrate the bleeding water.

3. 

   Step3:Take out the scallion, ginger slices, fragrant leaves, prickly ash, prickly ash and cinnamon.

4. 

   Step4:Sit in a hot oil pan. Pour in the spices and explode.

5. 

   Step5:Pour in the cooked beef tendon. Pour in 1 tablespoon of cooking wine to make it fragrant. It's OK to use high-quality white wine here. It's more fragrant. Then pour in some raw sauce and stir well.

6. 

   Step6:In this way, it's OK to marinate directly. But in order to make the beef better, I'd like to share a trick with you. Here are some spoonfuls of soybean paste. The beef is mellow and delicious.

7. 

   Step7:Then pour in the unheated warm water to boil. After boiling, turn off the fire. Pour all ingredients into the pressure cooker. Select the beef and mutton - braised position. Press for 30 minutes.

8. 

   Step8:Don't rush to get out of the marinade. Filter the marinade. Continue to put the beef in the soup. Cool it thoroughly and then get out. It will taste good.

9. 

   Step9:Drain the water out of the beef, so that the spiced beef is ready.

10. 

    Step10:Cut beef, grind garlic, slice cucumber and cut parsley.

11. 

    Step11:A small spoon of soy sauce, a little sugar, a little vinegar and sesame oil. Mix well.

12. 

    Step12:Mix well and sprinkle with cilantro. Because vinegar is put in the mixed vegetables, the taste will be greatly reduced overnight.