First, soak beef tendon in clear water, add appropriate amount of white vinegar and soak for a long time. In the meantime, change the water several times to soak all the blood.

Second, put the beef tendon in cold water, boil it, pour out the blood and wash it.

Third, put the washed beef tendon in a pressure cooker, add water without beef tendon, add a little onion, ginger, aniseed and white wine, press for 40 minutes after SAIC, and stew for 20 minutes. If you use an ordinary pot, turn to low heat after boiling 1.5 ~ 2 hours, and then simmer for about 40 minutes without opening the lid.

If you want beef ribs to rot faster, you can put some hawthorn in the stew, but not too much, or it will be very sour.

Reminder: When stewing, you must remember not to put water into the pot, and don't put salt too early. In addition, although beef tendon is difficult to cook, it should not be cooked for too long, and it is easy to stick it with chopsticks. If cooked for too long, it is easy to cook, but it will become harder and harder.