Cooking Steps

1. 

   Step1:1. Soak beef tendon in water for about 4 hours. It's ok if you don't soak it. 2. Put tendon meat in cold water. The water volume should not exceed that of meat. Add wine. Boil it over high heat and skim the foam. Turn the heat to add material. 3. 34 inch sections of green onion, 45 pieces of ginger, 34 pieces of dried pepper, one palm of prickly ash and 12 pieces of fragrant leaves. Make a non-woven bag and throw it into the pot. Put it directly in the pot if you don't have a bag ~ ~ because you don't like beef with big taste all the time, so put it The most basic. If you have cardamom, clove, etc., you can also add some. As you like. 4. Add soya bean paste in the pot. Generally, 2 jin of beef tendon is about 200g with 10 spoons. It is recommended that Haitian soya bean paste. The sauce of Li Jinji is a little too sweet 5. Add raw soy sauce, old soy sauce, steamed fish soy sauce, oyster sauce, no salt, no salt, no salt. It's only seasoned with sauce and soy sauce. In fact, there's salt in these sauces. The salinity is enough. 6. In the case of high-pressure cooker, cover it. Turn the fire to pressurize and steam it. Then boil it for 2030 minutes under low pressure. Turn off the fire in the ordinary cooker. When the fire is over again, turn the cover to medium and low heat for stewing for 40 minutes. When chopsticks are easily pierced, you can turn off the fire If you can't, just cook it. 7. No matter what pot you turn off, don't rush out. Soak it all night. It will taste better the next day. If you are in a hurry, you can eat it 8. Broth can cook noodles, stew potatoes, stew everything

2. 

   Step2:Chopsticks can be easily pierced and cooked