2 kg of beef tendon, scallion 1 root, star anise, cinnamon, fragrant leaves, garlic, crystal sugar, ginger, millet, soy sauce, soy sauce, cooking wine 1 spoon, oil consumption 1 spoon, soy sauce/kloc. 2: Add ginger slices to the beef tendon pot in cold water and wash with cooking wine, water and bleeding foam. 3: Mixing sauce: Add 3 tablespoons of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of oil consumption, 1 tablespoon of light soy sauce, 1 tablespoon of chicken essence and 1 tablespoon of white pepper and mix well for later use. 4: Put the beef in a pressure cooker, add seasoning and prepared sauce, add boiled water without beef, and then stew beef and mutton for 35 minutes. 5: When the temperature in the pot naturally decreases, it is best to cover it with plastic wrap and refrigerate it overnight. Eat as quickly as possible and refrigerate for at least 2 hours. 6. If there is no pressure cooker at home, stew it in an ordinary pot for about 1.5 hours.