Cooking Steps

1. 

   Step1:Beef tendon is washed clean. It's washed three or four times. Blood water is washed clean. Put some ginger in the pot with cold water. Boil it. Remove blood water. Take it out. Rinse the faucet. Soak in ice water for 30 minutes. The beef tendon treated in this way not only has no smell of fishiness, but also has a strong and refreshing way.

2. 

   Step2:No.1 bowl of ginger and garlic, No.2 bowl of cinnamon, star anise, Xiangye, Caocao, dried chilli, prickly ash, No.3 bowl of orange peel, fennel, shallot head. In order, stir fry the oil pot 1 and Two point three Keep the number.

3. 

   Step3:Cut the frozen beef tendon into small pieces and drain the water. Pour in the pot and stir fry with the stir fried spices. Add a little cooking wine. Stir dry and then put the soy sauce and oyster sauce. The picture above shows the stir fried appearance.

4. 

   Step4:Put in the casserole after frying. Add the ingredients of bowl 3. Add half spoon of soybean paste. Add boiling water. Bring to a boil. Because there are beef tendons in it. I picked them out and stewed them separately for 30 minutes. Then I stewed the others for another 30 minutes. The wok simmers slowly. It is soft but not rotten. It has a unique flavor. It's OK to use a pressure cooker. But the stew is too rotten and easy to produce oil.