Practice:

1. Blanch beef tendon with cooking wine

2. Remove cold water after blanching, then put it in a pressure cooker with 1 spoon of cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of oil, half a spoonful of salt, 1 tablespoon of soybean sauce, ginger leaves, star anise and cinnamon, and then put it in a rice cooker for 3 minutes. 1 tablespoon of oil, less than half a spoonful of salt, 1 tablespoon of sugar, add water without cowherb, boil over low fire and simmer for 2 minutes

4. Add garlic, star anise and cinnamon leaves, add marinated beef tendon, pour potatoes, carrots and hand peppers, stir well and simmer for 2 minutes. After 2 minutes, uncover and add green pepper to continue to stir fry

5. Sprinkle chopped green onion after stir-frying and serve ~