Cooking Steps

1. 

   Step1:I use the tendon for cattle. The tendon is a piece of half tendon and half meat on the front leg of cattle. The tendon is evenly distributed. There are only two tendons for each cow. It is used to make brine beef. It tastes very goo

2. 

   Step2:Beef tendon in cold water. Add some ginger. Remove the smell of cooking wine. Boil over medium heat. Boil for another 5 minutes. Take it out

3. 

   Step3:Then put it back into the pressure cooker. Add the anise cinnamon, onion, ginger, garlic, cooking wine, raw soy sauce, old soy sauce, oyster sauce, salt, crystal sugar, and water to the tendon

4. 

   Step4:Cover the pressure cooker and turn on the medium heat. After about 10 minutes, the counterweight pressure relief valve swings a lot. Change it to a small heat and cook for another 15 minutes to turn off the heat. The cooking of beef tendon is finished. Deep pots can be used to make marinade. But this kind of big meat is recommended as pressure cooker. Ordinary pots want to stew to the degree of soft and waxy. It takes a long time. I use Asahi's energy cooker. It improves the kitchen efficiency very much

5. 

   Step5:After turning off the fire, the temperature in the pressure pot is still over 100 ℃. It will take more than 20 minutes. The temperature in the pot will slowly drop to 100 ℃. At this time, the pressure indicator will also drop completely. You can open the lid and pull out the tendon to eat. But because the tendon is relatively large and the cooking time is relatively short, it's better to keep it in the brine for 2, 3 hours or longer. This will lead to More deliciou

6. 

   Step6:When the cattle tendon is warm, it is easy to cut it loose. It is not shaped. At this time, cut it into large pieces and pour the brine

7. 

   Step7:If it's refrigerated for a few hours, it's not easy to break it up again. It's thinner and has a stronger taste

8. 

   Step8:You can mix a hot and sour sauce with raw sauce, vinegar, oil and peppers to dip it into the sauce - garlic, coriander, millet and peppers, 3 spoons of raw sauce, 12 spoons of vinegar and 1 spoonful of oil and peppers