Cooking Steps

1. 

   Step1:[ingredients preparation] it's better to classify all ingredients first. It's convenient for cooking.

2. 

   Step2:[spice preparation] star anise, cinnamon, fragrant leaves, prickly ash and dried chilli; 2 tablespoons of sugar and salt, 2 tablespoons of raw and 2 tablespoons of old respectively

3. 

   Step3:[blanching blood water] put beef tendon meat in cold water. Add onion balls, ginger slices and cooking wine

4. 

   Step4:[blood filtering foam] bring to a boil. Boil the blood of the beef

5. 

   Step5:[start seasoning] put the beef filtered out of the blood foam into the pressure cooker. Add all the seasoning. Finally add water. Do not pass the beef. ⚠️ Tips - all condiments - Cong Tuan, Jiang Pian, star anise, cinnamon, Xiangye, Zanthoxylum, dried pepper, rock sugar, salt, raw soy sauce, old soy sauc

6. 

   Step6:[pressure cooker setting] select beef and mutton . If not, select meat / tendon ; the time is 2530 minutes ; start cooking beef and wait for the results.

7. 

   Step7:[marinated] beef tendon meat marinated in a pressure cooker. Take it out as a whole, add in the marinade, soak it all the way until the beef is cool, and then slice it; ⚠️ Tips - can be cut when it's hot. But it's hot. Slices are not easy to form. If you have patience, you can put it in the fridge for a night. It will be more delicious.

8. 

   Step8:[slicing plate] this is the cold beef. I put it in the refrigerator for 1 hour. Then I take it out and cut it. It feels better.

9. 

   Step9:[homemade garlic hot sauce] used to be mixed with vinegar. I didn't think the taste of vinegar was very good. So I mixed a new sauce with rice vinegar.

10. 

    Step10:[open to eat] take a piece of meat, dip it in garlic sauce, and eat it while it's col