Cooking Steps

1. 

   Step1:First of all, cut the tendon of the cattle. Drain the water to remove the blood. About an hour. No picture

2. 

   Step2:Then wash the tendon. Let it marinate for an hour. I sometimes marinate it all night. Don't be upset if you smoke a little more raw. It can be used when marinatin

3. 

   Step3:Take out the tendon. Put some ginger. Blanch it in cold water. Wash after opening. And then the rice cooker is slowly marinate

4. 

   Step4:Put in the remaining soy sauce just pickled. Not enough. Add soy sauce, sugar, star anise, cinnamon, pepper, Xiangye, scallion and pepper. Two spoonfuls of sweet sauce. Add water. No beef. Feel the saltiness. If it's not salty, add a little salt. You can add some oyster sauce. It's okay if you don'

5. 

   Step5:The rice cooker simmers slowly. After driving, you can see if there is any floating white. If so, go. Then wait about an hou

6. 

   Step6:You can turn off the electric cooker in an hour. Wait for the beef to cool. Refrigerate it before cutting. No ice will break when it is over cut.

7. 

   Step7:I'm used to taking out the inner core of the whole rice cooker when it's cold. Refrigerate it with the juice. This can be more delicious. Refrigerate like this if you don't eat. Take it out and cut it.

8. 

   Step8:Recently, beef tendon is often marinated. The cut beef can be added with a little soup and a little coriander. Mix well and taste better.