Beef tendon 1-2 Jin fresh

3-5 slices of ginger

2 fennel

2 teaspoons of salt

2 tablespoons soy sauce (soy sauce)

Other spices You can put a little cinnamon, geranium and pepper in everything at home.

Pressure cooker sauce beef, simple! Clinic?

Wash and dry the surface of the tendon, and put it into the pressure cooker without cutting the whole.

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Add spices, ginger slices, salt and soy sauce.

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Pour water on the tendons and let the meat completely immerse in the water.

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Turn on the pressure cooker, select the mode of "meat" or "tendon" by default, and start counting in about 25 minutes.

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Wait until the deflation is completed at a predetermined time. Don't soak the beef in the pot, just take it out and dry it. It will take a long time.

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Wait until the beef is cold and sliced, and then serve with a small dish of favorite dipping sauce.

Light soy sauce, minced garlic, just add a little Chili oil.

It's delicious when it's hot, but hot beef is not easy to slice.

Divide the leftovers into several portions of each meal, bag them separately and put them in the refrigerator for freezing.