Tools/ingredients: a plate of beef tendon, a radish, one onion, one ginger and one garlic, one tablespoon of bean paste, four star anise, cinnamon, fragrant leaves, pepper and dried pepper, soy sauce, cooking wine, white wine, salt and pepper.
1, blanch beef tendon with a pot of cold water and add some high-alcohol liquor, which will help to remove fishy smell.
2. Put the oil in the hot pot and cool it, then add the bean paste and stir fry; Saute red oil, add aniseed and ginger slices and stir fry; Stir-fry until fragrant. Add the beef tendon in blanched water and stir fry.
3. Stir fry a few times, then add the right amount of soy sauce and high-alcohol liquor and mix well, add the right amount of water and half an onion.
4. After the pressure cooker catches fire, turn to low heat and stew for 10 minute. Put the stewed beef tendon in a small pot, add the white radish pieces and cook.
5. Cook the white radish until it is transparent, then collect the juice on high fire and add some salt and pepper to taste.