Specific ingredients: including a piece of beef brisket, a bag of beef tendon, a radish, two pieces of south milk, a little onion, a little dried pepper, a little ginger, a little salt, a little chicken essence, a little braised sauce, a little cooking wine and a little spiced powder.

1 First prepare white radish, beef brisket and beef tendon. Cut beef brisket and beef tendon into pieces, blanch them in a pot, and rinse them with cold water.

2, hot oil pan, saute shallot ginger and dried Chili. Stir-fry the beef brisket and beef tendon, adding two spoonfuls of cooking wine and a little spiced powder during the frying process. Then pour in a big bowl of water, without all the ingredients.

3. Then prepare Nannai, put two pieces of Nannai in the soup, cook them together, pour two spoonfuls of braise in soy sauce, and add salt and chicken essence to taste.

4. Then pour beef offal soup into the pressure cooker for 35 minutes (so that the beef brisket and beef tendon are easy to boil). After the pressure cooker, pour beef offal soup back into the pot.

5. Finally, after the radish hob is cut into pieces, put it in the pot and cook for about 15 minutes.