Cooking Steps

1. 

   Step1:COFCO's Uruguayan beef tendon I bought unfrozen in advanc

2. 

   Step2:Blanch in cold water and was

3. 

   Step3:SUPOR electric stew in cattle and sheep mode preheating.

4. 

   Step4:I've opened this tendon, so I'll tie it with a cotton cord. When I'm done, I can cut it into pieces.

5. 

   Step5:In the bowl, add salt, soy sauce, soy sauce, cooking wine, rock sugar, star anise and dried pepper. Pour into the electric stew pot. Then put in the beef tendon. Add boiling water until the end of the beef tendo

6. 

   Step6:Add a bunch of fresh pepper. Cover with brine One point five Hours. After marinating, remove and cool. Refrigerate until next day. The brine can be frozen and preserved. Next time, the brine can be used again.

7. 

   Step7:The next day, the tendon was formed and ready to be sliced. Here's how to eat the leftover tendon.

8. 

   Step8:Mix rice with fried white sesam

9. 

   Step9:Beef tendon cuttin

10. 

    Step10:Carrots and lettuce are boiled and choppe

11. 

    Step11:Mix well with the rice. Then knead it into a rice ball.

12. 

    Step12:Paste the laver and it's don

13. 

    Step13:Is it perfect?

14. 

    Step14:Finished produc

15. 

    Step15:Finished produc

16. 

    Step16:Finished produc