The key to making delicious braised beef is to master the cooking temperature and cook it thoroughly. Using beef tendon as raw material, wash and blanch, then add auxiliary materials and brine, and cook in pressure cooker for 40 minutes.

Material: 400g beef tendon.

Accessories: Yumanxiang 1 tablespoon, Lee Kum Kee brine juice 100g, 2 teaspoons of salt, and sugar 1 tablespoon.

1, prepare two tendons, one large and one small.

2. Wash the beef.

3. Add cold water, cook until the pot boils, turn to medium heat, and cook until the chopsticks are not stained with blood.

4. Take out the beef pieces and wash the bleeding water with flowing water.

5, add brine juice, full flavor, sugar, add water without beef, add salt to taste after boiling, salty.

6. Add a high-pressure pot cover, press the valve after charging, and it will take 40 minutes.

7. Finished map of braised beef.

Precautions:

Braised beef in gravy and delicious compound seasoning, plus some salt, sugar and the like.