Cooking Steps

1. 

   Step1:Clean the beef tendon and change it into small pieces. Blanch for standb

2. 

   Step2:A great collection of spices. Pepper at the bottom left and fennel at the top left. Garlic is a clove. Yes, I cut it in half. The amount of pepper and anise can be estimated by looking at the figure. I don't have the number of piece

3. 

   Step3:Add all spices and marinades to the stewed beef tendon. Add water until all ingredients are gone

4. 

   Step4:Steam the electric pressure cooker and press it for about 40 minutes, then take it out. Put it into the frying pan (I like the soft and rotten one. If you like the chewy one, please shorten the pressing time

5. 

   Step5:Boil the sauce over high heat. Evaporate until the sauce is thick. Sprinkle a handful of scallion to make the sauce lighter this time. Finally, concentrate the brine. The brine will be used up once and don't worry about the problem of preservation. If you often do it, you can double the brine. Finally, you don't need to collect the juice. The surplus brine can be kept and reused

6. 

   Step6:Finished product