Ingredients

Beef tendon, mushrooms, potatoes, tomatoes, Pixian watercress, onions, ginger, garlic, pepper, aniseed, bay leaves, cinnamon

How to do it

1. Soak the tendon head in water, change the water several times to remove the blood

2. Cut the tendon head head into about three centimeters into small pieces, boil water in a pot, blanch the meat for a few minutes, take it out and drain

3. Cut potatoes and tomatoes into cubes

4. Prepare seasoning: Pixian Douban , onion, ginger, garlic, Chinese prickly ash, aniseed, bay leaves, cinnamon bark

5. Put the oil in the pot and bring to a boil, add the ginger slices, garlic cloves, green onion segments, bean paste, stir-fry, and then stir-fry the tendons. Pour in and stir-fry for a while. Add half a pot of water, add pepper, aniseed, bay leaves, cinnamon, and pressure cooker over high heat for forty minutes

6. After the lid of the pressure cooker can be opened, add mushrooms, potatoes, tomatoes, and a little salt, and continue to pressure for fifteen minutes. It’s ready to be plated and served.

Tips

1. The tendons must be soaked in water beforehand

2. This thing is not easy to stew and needs to be stewed for a while

p>

3. You can add a variety of vegetables as you wish