How to make soy sauce beef: 2 pounds of beef tendons, one green onion, star anise, cinnamon, bay leaves, garlic, rock sugar, ginger, spicy millet, 3 tablespoons of light soy sauce, 1 teaspoon of dark soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of cooking oil,

1 spoon of soybean paste, 1 tsp of chicken essence, appropriate amount of white pepper, appropriate amount of boiling water 1: Buy beef tendons and soak them in cold water for more than 2 hours to soak them until they bleed.

2: Add beef shank to a pot with cold water, add ginger slices, blanch with cooking wine and water until it bleeds, and wash thoroughly.

3: Adjust the sauce: add 3 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of cooking wine, 1 spoon of oil, 1 spoon of soybean paste, 1 spoon of chicken essence and 1 tsp of white pepper in a bowl, mix well and set aside.

4: Put the beef into the pressure cooker, add seasonings and prepared sauce, add boiling water to cover the beef, then select beef and mutton and stew for 35 minutes.

5: After the temperature in the pot naturally drops, cover it with plastic wrap and refrigerate it overnight for better results. Refrigerate it for at least 2 hours if you are in a hurry.

6: If you don’t have a pressure cooker at home, just simmer it in an ordinary pot for about 1.5 hours.