Chinese Food
Beef tendon with sauce
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Cooking ingredients
Cooking Steps
Step1:A fresh beef tendo
Step2:Cut the cold water pan, skim the floating foam, put the onion and ginger material bag and all the auxiliary materials (original soup) in the pressure cooker, steam for 10 minutes and turn off the heat. Open the lid and taste the soup. It's a little salty because the meat is bigger. Turn the pot to small heat and stew for an hour. Try with chopsticks. You can pierce through the pot, close the fire, cover the lid, and stew under high pressure for half a day. I put it all night, then take out each piece and put it in a fresh-keeping bag (can't eat frozen). Refrigerate it for 46 hours, slice it and put it into a plate (sandwiched in the hot pastry
Step3:Eat it, don't loo
Cooking tips:There are skills in making delicious dishes.
