Cooking Steps

1. 

   Step1:Wash the hoof tendon with flying water, wash it again and drain i

2. 

   Step2:Clean beef brisket and cut into small pieces of flying wate

3. 

   Step3:Beef tendon and brisket are well handle

4. 

   Step4:Add some water to the beef tendon. Put a little more cooking wine into the pressure cooker and air it for 15 to 20 minutes. Remove the beef tendon soup and keep it for a while. The reason why beef tendon is stewed here is that beef is easier to stew than beef tendon. The final product is expected to achieve the same soft cooked effect.

5. 

   Step5:Pat the ginger flat. Wash it with other seasonings and drain

6. 

   Step6:Stir fry the seasoning in the frying pa

7. 

   Step7:Then pour in the beef brisket and tendon, stir fry until it's slightly burnt yellow. Add a spoon of bean paste, stir fry. Drain the water and spray in some cooking wine

8. 

   Step8:Then add the soup that just boiled the beef tendon. Mix in the raw soy sauce and cream the lollipop. Turn it into the pressure cooker after boiling over high heat. After 30 minutes of air filling, open the lid after it is naturally deflated

9. 

   Step9:Stew wel

10. 

    Step10:A bowl of beef noodles first. It's very good.

11. 

    Step11:It's good with rice.