1. Wash beef tendon with clear water and drain it for later use.
2. Wash and cut the onion, wash and slice the ginger, and then prepare all the seasonings.
3. Prepare a clean container, pour in the yellow sauce, add a little water and mix well.
4. Put the beef tendon meat into the inner container of the electric pressure cooker, and then pour in the right amount of water, the amount of water should not exceed the meat.
5. Put the liner into the electric pressure cooker, cover it, choose the stew stall, open the lid when the hot air comes out, and skim off the floating foam.
6. Filter the diluted yellow sauce and leave the whole soybean and bean dregs in the sieve. If these are put into the soup, they will sink to the bottom and easily lead to paste, so they are discarded.
7. Put all the materials into the electric pressure cooker, then cover the lid and choose the stew stall.
8. Don't take the beef with sauce out immediately, soak it in the soup for a few hours and then take it out and slice it.