40 minutes.

Ingredients: 700 grams of beef tendon, 4 segments of green onions, 4 slices of ginger, 1 star anise, a small handful of peppercorns, 1 piece of cinnamon, 2 bay leaves, 2 spoons of cooking wine, 3 spoons of light soy sauce, I picked a few things to put in, including 3 tablespoons of dark soy sauce, two tablespoons of salt, a small tablespoon of sugar, and kumquat. If you don’t have any, you don’t have to put them in. A piece of Wang Zhihe sauce tofu (fermented bean curd)

1. Cut the beef tendon into large pieces, put it in a pot with cold water, put onion and ginger in the pot, pour some cooking wine, boil the water for a few minutes, then remove the blood foam and fish out the beef tendon meat.

2. Pour boiling water into the pressure cooker, put a piece of soybean curd (fermented bean curd) and stir it, then pour some of the soybean curd juice.

3. If you don’t want to have the trouble of picking out spices when you want to eat them, you can wrap the spices in gauze and make a nice little bundle. Put the fished-out beef into a pressure cooker until the water covers about half of the beef. Pour in light soy sauce, dark soy sauce, cooking wine, salt, sugar, scallions, ginger slices and spice packets.

4. Cover the pressure cooker and cook multigrain porridge for 25 minutes.

5. After 25 minutes, the beef tendon meat can be inserted easily with chopsticks. Then it is best to let the beef and soup stay overnight and soak the beef in sauce overnight.

6. Take out the slices and make them a little thick.