I, soak the beef tendons in water, add appropriate amount of white vinegar, soak for a longer time, during which time to change the water a few times, to soak out all the blood is good.

Second, the cattle tendon cold water in a pot, boil and pour off the blood, wash.

Three, put the cleaned cattle tendons into the pressure cooker, add water to be no more than cattle tendons, add onion, ginger, dashi and a little white wine, steam pressure 40 minutes, and then simmer for 20 minutes is almost the same. If you use a regular pot, high heat to boil and then turn to low heat to stew 1.5 to 2 hours, and then do not open the lid, simmer for about 40 minutes is almost the same.

If you want the beef cramp to rot faster, you can put a few hawthorns when stewing, but don't put too much, otherwise it will be very sour.