Cooking Steps

1. 

   Step1:Wash the fresh beef tendon for standby (I bought the Argentine beef tendon. Every time I make white cut beef, the effect of sauce beef is very good

2. 

   Step2:Beef tendon is cut into 3 large pieces. The raw beef tendon is very big. It will shrink when cooked

3. 

   Step3:Put in a pressure cooker and cook in high heat. Soak the beef in water

4. 

   Step4:I see a lot of foam after boiling. Skim the foam clea

5. 

   Step5:Picture after skimming blood foa

6. 

   Step6:Add cooking wine, salt, shallot, ginger, star anise, fennel, Xiangye, tangerine peel and cinnamon. Cover the pot and simmer over high heat. After the air on the pressure cooker rings, put on a small valve. Turn the low heat and simmer for 45 minutes. These auxiliary materials are used to remove the fishy smell of beef and enhance the fragrance

7. 

   Step7:Take out the beef after the pressure cooker cools. Take out the slice after one hour in the refrigerator. The purpose of refrigeration is to cut out the slice. It is not easy to slice if it is hot. The cooked beef is smaller. It's shrunk a lot. Scoop out 150 grams of beef soup for dipping. Cut the irregular meat and keep it for the next di

8. 

   Step8:Slice into a plate. The tendons in the middle of the tendon can be seen clearly. It tastes very chewy and elastic. It's better than the beef cooked with beef brisket or other parts.

9. 

   Step9:It's ready to cut beef tendon in white. It's going to be dipped in sauce. Scoop out 150g of beef soup in a pressure cooker. Put in the minced beef left over from the previous step. Add in the old soy sauce and ice sugar and cook over high heat for 2 minutes. Then turn to low heat and stew for 15 minutes. Dip in the sauce and coo

10. 

    Step10:Sliced beef tendon + homemade dip sauce = perfect. My friends. Qiufat, please stick it u

11. 

    Step11:In the last picture of metuha, it took a little time to arrange the inventory