Cooking Steps

1. 

   Step1:Buy beef tendon. Cut it into about 400g chunks. 1000 grams of meat. I cut three big pieces. Just put them in the pressure cooker.

2. 

   Step2:Clean it. Bubble blood when you have time. I forgo

3. 

   Step3:Cut the green onion, ginger 5 pieces, garlic 5 pieces or so. In fact, I have no idea. It's OK to see how much of the material is. There is no meat in the pot. Put in the seasoning ball (2 pieces of fragrant leaves, 2 pieces of big ingredients and 20 pieces of pepper). Add some salt to the old soy sauce. The color of the water will turn slightly red. I made it salty for the first time. There's more salt. Just put two teaspoons of salt. The soy sauce is still salty.

4. 

   Step4:Then put on the lid. Adjust to the last gear with the longest time. Then just wait. Open the autoclave after venting. Don't rush to get it out. It will taste better after soaking for more than 1 hour.

5. 

   Step5:Take it out and let it cool thoroughly, then wrap it with plastic wrap and put it in the refrigerator. Take it out and cut it. If it's not cool, wrap it up and put it in the refrigerator. It's easy to break. Try to finish as soon as possible.