Tools/materials: beef tendon 1 piece, ginger 1 piece, 2 pieces of star anise, 5 pieces of fragrant leaves, 3 pieces of dried pepper, appropriate amount of pepper, 2 tablespoons of soy sauce, 2 tablespoons of cooking wine, rock sugar 1 piece, 2 tablespoons of soy sauce, 2 tablespoons of salt and 2 tablespoons of sweet noodle sauce.

1, prepare the ingredients.

2. It is best to choose beef tendon for sauce beef. First, soak the beef tendon in clear water for 3 hours, so that the blood in the beef can be soaked and the peculiar smell of the beef can be well removed. After the beef is soaked, rinse it with clear water.

3. Put the soaked beef in cold water, put a spoonful of cooking wine, boil the bleeding foam, then remove it and rinse it with water. Remember not to cut the beef, but to cook it whole.

4. Ginger, star anise, fragrant leaves, cinnamon, dried Chili, pepper, soy sauce, cooking wine, rock sugar, soy sauce, sweet noodle sauce and a little salt are poured into the pressure cooker. Cooking beef in a pressure cooker is more crispy and saves time. The soy sauce and sweet noodle sauce here are soul seasonings and are indispensable.

5, add the right amount of water, add beef tenderloin, choose the beef stall in the pressure cooker, and cook for about 30 minutes. Be careful not to open the lid after cooking, and turn off the fire to stew/kloc-for more than 0/2 hours or one night to let the beef fully absorb the sauce.

6. It's time to take out the beef and slice it and dip it in garlic juice, not to mention how delicious it is. The cooked beef has a faint sauce flavor and is delicious without dipping in the sauce.