Cooking Steps

1. 

   Step1:Wash the beef brisket and tendon. Cut the brisket into long strips. Remove the fascia from the tendon. Also cut into long strips.

2. 

   Step2:Stew the brisket and tendon in cold water. Open the pan and boil it over high heat.

3. 

   Step3:Boil it for another 5 minutes. When the meat is discolored, pull it out.

4. 

   Step4:Wash it with hot water several times. Wash the foam off the body.

5. 

   Step5:Mix a bowl of sauce.

6. 

   Step6:Prepare the stew.

7. 

   Step7:Heat the wok. Put in the right amount of cooking oil. Add the fragrant leaves, star anise, cinnamon, tangerine peel and ginger slices to stir fry.

8. 

   Step8:Pour in the sauce. Then fill in enough water. Add as much water as possible. There will be a lot of collagen in the stewing process. The soup will be thick and easy to paste.

9. 

   Step9:Then put in the lollipop.

10. 

    Step10:Put in the brisket and tendon after boiling. Boil again, put on the back cover, turn to low heat and cook for 1 hour.

11. 

    Step11:Take out the brisket in an hour. Because the beef tendon is not easy to cook. If two of them come out of the pot together, the beef brisket will be too rotten. So first put the brisket out and cook the tendon for 1 hour.

12. 

    Step12:After two hours, the tendon was almost soft. At this time, you can taste the soup. If it's not salty enough, put some salt. But I didn't put salt. So many sauces are enough.

13. 

    Step13:At this time, put the brisket in and cook it for half an hour over low heat with the gluten. You can eat it in half an hour.

14. 

    Step14:Serve the rice. Pour the soup of beef brisket and tendon on the rice together. Don't mention how delicious it is. It's really super delicious.