Cooking Steps

1. 

   Step1:Soak beef tendon in water for 15 minutes. Wash the blood for use.

2. 

   Step2:Put the washed beef into the pot with a little ginger and scallion. Add water and boil until the beef changes color and take out. Wash the blood and foam with warm water for standby.

3. 

   Step3:Prepare the seasoning bag. Use the stew seasoning (1 / 4 bag) from the supermarket and add 10 peppers to make the seasoning bag below.

4. 

   Step4:Mix the soup. For the first time, put 3 cups of clear water, 1 cup of Li Jinji's Stewed marinade, raw soy sauce, soy sauce, oyster sauce, cooking wine, sugar, salt, onion, ginger a little, half onion and the seasoning bag prepared in the previous step into the pressure cooker. After medium heat and boiling, put in the washed beef. For those that have been made before, take the old brine as the base soup, or add the stewed brine and hot water in the proportion of 1-3, or add oyster sauce, sugar, etc. again. Make appropriate adjustment according to the taste you want.

5. 

   Step5:Steam over high heat. Simmer over medium low heat for 35 minutes. Turn off the heat and cool the pot. Then turn the meat upside down and soak in the marinade for about 1 hour.

6. 

   Step6:Take out the beef, seal the plastic wrap, and put it in the refrigerator freezer for 1520 minutes until the beef is frozen into lumps. Note: it's easy to cut the beef into whole shape after freezing. But don't freeze it too hard.

7. 

   Step7:Make sauce with raw soy sauce, sesame oil and white sugar according to 1-1-1. Before eating, take out the beef from the freezer. Cut into thin slices along the direction of the meat fiber. Place the plate and put on the parsley section. Pour on the sauce.