Preparation materials: 750g beef tendon, carrot 1 root, potato 1 piece, 2 pieces of ginger, garlic and star anise, 2 pieces of 1 cinnamon bark and fragrant leaves, edible oil, salt, cooking wine, soy sauce, a little sugar and 2 pieces of green garlic.
Production steps:
1. Wash the beef and cut it into large pieces (cut horizontally). Peel carrots and potatoes and cut into hob blocks. Slice ginger, just peel garlic, and cut garlic into small pieces without yellow leaves.
2. Boil the beef in cold water until there is no blood, rinse it with clear water and drain it.
3. Put the right amount of oil in the hot pot, add ginger slices, garlic and star anise cinnamon and stir fry.
4. Add beef and stir fry.
5. Add a spoonful of cooking wine and stir-fry evenly. Stir-fry the beef until it is a little tight and fragrant. Add a proper amount of soy sauce and stir-fry evenly.
6. Pour the beef and seasoning in the pot into the pressure cooker, throw in the fragrant leaves, pour in the hot water without beef, and stew for 25 minutes.
7. Pour the stewed beef back into the pot, add carrots and potato pieces, add appropriate amount of salt, boil it, and then turn to the medium fire cover to continue stewing.
8. Stew 10 minutes or so, open the lid and stir fry, add appropriate amount of soy sauce and a little sugar.
9. When most of the soup in the pot is dry, add the green garlic, stir fry for a few times and turn off the heat.
10, finished product drawing.