Cooking Steps

1. 

   Step1:Soak the top beef tendon in light salt water for a while. Wash it (must be washed) in a cool underwater pot. Beat the ginger to rot. cook wine. Two spoons of salt. Boil over medium heat until boilin

2. 

   Step2:Pour in the bow

3. 

   Step3:Take advantage of this gap. Prepare ginger, garlic and spices

4. 

   Step4:Stir fry spices with hot oi

5. 

   Step5:Stir fry beef tendon with spices. Fry it a little bit. The surface is some of Michelin chef's favorite brown color. Add sugar, five spice powder, soy sauce seasoning. Color the old soy sauce and remove the miscellaneous foam from the good beef soup. Pour it into the pot. Stew until boilin

6. 

   Step6:Lower the pressure cooke

7. 

   Step7:Add a bowl of water to wash the pot. Stew in a pressure cooker for 10 minute

8. 

   Step8:At this time, take out the quick frozen cucumber and wrap it with plastic wrap and give it two fists. Well, we are all civilized people. Then, use a knife to break it. And then, cut the coriander stem, cut the celery leaf and cut it with a slanting knife (vegetables are good)

9. 

   Step9:Untie the cling film. Cut it into diamond shape and add vinegar. Raw soy sauce. Half of garlic puree. Then throw it into the quick freez

10. 

    Step10:At this time, the stewed meat is poured into the tripod agai

11. 

    Step11:Juice from fir

12. 

    Step12:Take out the best meat. Needless to say, it's freezing again. Take out the slices in an hour or two

13. 

    Step13:Set the plate. Take out the cucumber, put on the good tendinous meat on the bottom of the plate. Add the ingredients. Pour in the sauce left after the juice collection. Soak the cucumber juice

14. 

    Step14:The hot oil must be super hot (it's hot. It's in this one. Add chili powder, boil, boil and write red oil, then pour it on

15. 

    Step15:Pour it on. It's fragrant. Let's go