Ingredients

1,200 grams of beef tendon, 600 grams of beef tendon, 5,000 cc of Chinese beef bone broth, 150 grams of carrots, 80 grams of baby bok choy, 10 grams of bean sprouts, 120 grams of sunny side up noodles, 2 leaves of Nine Layered Pagoda,

A.50 grams of butter, 50 grams of finely chopped green onion, 10 grams of sliced old ginger, garlic nuts 30g,

B. 120g spicy bean paste, 60cc oyster sauce, 150cc soy sauce,

C. 150cc rice wine, 50g rock sugar, 20g salt, 20cc sesame oil

Practice

1. Pre-cook the beef tendon in a fast cooker for about 20 minutes, then cut into pieces and set aside.

2. Boil the beef tendon in boiling water, then rinse and cut it into pieces.

3. Heat a frying pan and sauté Spice A, then add Spice B and the ingredients of Methods 1 and 2, and then stir-fry the rice wine.

4. Transfer all the ingredients of Method 3 to the Instant Pot, add the carrots, Chinese beef bone broth and seasonings and bring to a boil, then lower the heat to a low simmer and cook for about 25 to 30 minutes.

5. Boil the Chinese cabbage, Chinese pagoda, bean sprouts, and noodles until they are cooked, then remove them from the pot, place them in a large bowl, and add them to the soup mix in Method 4.