Beef tendon 1 large

2 shallots

Ginger 1 small pieces

Sichuan pepper

Appropriate amount of dried yellow sauce

Cooking wine, light soy sauce, light soy sauce.

Salt and soup powder (beef powder) are appropriate.

Two or three small pieces of rock sugar.

Exercise:

1. Wash the tendon of beef tendon in advance, cut it into two sections, and soak it in water. After seeing the bleeding soup, change the water, change the water several times and soak for more than two hours.

2. put some salt and pepper in the pot and bake it in a dry pot. Stir-fry until the salt is slightly yellow, and the pepper emits fragrance. Turn off the fire and naturally cool for later use.

3. Keep the beef tendon soaked in bleeding water dry, and stick a few small holes in the meat with a bamboo stick or a knife tip, being careful not to stick it in your hand.

4. Add onion, ginger cooking wine and salt and pepper and rub thoroughly for a while.

5. Put it in a fresh-keeping bag and seal the refrigerator 12 hours or more. It is best to marinate and refrigerate the first night and stew the next night.

6. Take out the salted and refrigerated beef, put it in a pot with cold water, boil it over high fire, and remove the floating foam.

7. Prepare stewed beef buns and dried yellow sauce, which are available in this supermarket regardless of brand.

8. Dig out a small piece of dried yellow sauce and mix well with water.

9. Rinse the blanched beef tenderloin with hot water, remove the attached pepper and onion ginger, boil half a pot of water in the pot again, add beef, cut a section of onion and ginger, pour in the prepared yellow sauce, and filter off the sauce residue with a colander.

10, add Bao, cooking wine, crystal sugar, soy sauce, soy sauce, salt, broth powder and broth to boil and taste. This soup may be a little salty.

1 1. Pour the soup and meat into the electric pressure cooker, cover the lid, and turn the knob to the stew position, which can be turned down for a few minutes to avoid the stew being too bad.

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