Preparation materials: beef tendon 1000g, Pixian bean paste 10g, sweet noodle paste 80g, a small piece of ginger, two or three pieces of fragrant leaves, two or three pieces of star anise, a small piece of cinnamon, a green onion, a little dried pepper, 300g of drinking water, a handful of pepper and 20g of rock sugar.

Production steps:

1, buy beef tendon meat without washing, evenly coated with fine salt, and put it in the refrigerator overnight.

2, cold water into the pot, fire for 3.4 minutes.

3. Wash the foam on the surface of the cooked beef tendon.

4. Put in a pressure cooker and put in the washed and cut Beijing onions.

5. Add sweet noodle sauce and Pixian bean paste.

6. Add rock sugar, drinking water and appropriate amount of white wine, cover the lid and bring to a boil.

7. The air valve of the pressure cooker rises and turns to low heat for 30 minutes.

After 8.30 minutes, turn the meat over with chopsticks, then cover the pot and continue to cook on low heat for 25-30 minutes.

9. Let it cool.