Cooking Steps

1. 

   Step1:Get a piece of tendon ready. Don't think it's too much. There's a little bit left after pressin

2. 

   Step2:Cut into medium pieces. Blanch the blood in a pressure cooker.

3. 

   Step3:Look carefully. There are fragrant leaves, cinnamon, star anise and grass fruits in the picture. The most important thing is to fry hawthorn. The drugstore bought one yuan. About ten yuan. I put two yuan. Hawthorn has the function of eating. In stewing meat, especially beef and mutton, it is easy to rot, soft and delicious to put a few pieces of Hawthorn meat. Be sure to remember.

4. 

   Step4:Scallion sectio

5. 

   Step5:Ginge

6. 

   Step6:All the above ingredients are ready. Pour them into the pressure cooker. Pour a little water over the meat. Cover the lid. The pressure cooker rings. Turn to low heat and press for 40 minutes. I also suggest that the meat pressed with a pressure cooker is soft. The stew is really awesome without a pressure cooker.

7. 

   Step7:Pour out after coolin

8. 

   Step8:It can be cut only after it is completely cooled. Otherwise it will be broken. It can be steamed for 5 minutes and eaten directly after slicing.

9. 

   Step9:You can also spread your favorite dishes at the bottom. Then steam them. Pour in the remaining marinated soup and steam them together. It's really delicious. It can also be used as a salad. The beef tendon is super much smaller after it's cooked. So don't be afraid of big ones when you buy. I hope you like it.