Cooking Steps

1. 

   Step1:Rinse the brisket and tendon with flowing water for 2 hours. Remove the blood water from the meat.

2. 

   Step2:Fill the pot with water and put the pepper, ginger, fragrant leaves, cinnamon, beef brisket and tendon into the pot to boil for 30 minutes. Skim off the floating powder.

3. 

   Step3:Take out the cooked beef brisket and tendon and cut them into 1 cm. Keep the water in the pot. Add some water to another pot. Blanch the tripe with ginger slices. Strain out and serve. Pour out the tripe water.

4. 

   Step4:In the oil pan, add ginger, pepper, garlic and beef tendon. Stir fry the beef tendon until it is slightly golden. Add Pixian bean paste.

5. 

   Step5:Stir fry the bean petals to produce the red oil. Add the dried pepper. Stir fry properly to produce the fragrance.

6. 

   Step6:Pour the beef brisket and tripe into the pot. Stir fry for about 5 minutes.

7. 

   Step7:Pour the beef soup into the fried ingredients. Boil it. Because the bean paste is salty. Add some salt according to your taste.

8. 

   Step8:Pour the ingredients into the electric pressure cooker, increase the scallion section, and simmer for 30 minutes.

9. 

   Step9:With Guizhou rice noodles. Add coriander, scallion, pepper powder and chili powder.