Usually stew in a pressure cooker for about 30 minutes.

Materials:

Tendon meat, ginger, onion 1, cooking wine, cinnamon, Amomum villosum, cardamom, fennel, Amomum tsaoko, fragrant leaves, star anise, soy sauce, soy sauce, crystal sugar and fermented soybean.

working methods

First, prepare beef tendon meat, wash it, put it in a cold water pot, add loose ginger, a section of onion and a little cooking wine, and cook it together for about 15 minutes to remove blood bubbles and fishy smell.

Rinse with clean water after cooking.

In another casserole, wrap cinnamon bark, fragrant leaves, star anise, Amomum villosum, cardamom, fennel and Amomum tsaoko in gauze, bring them to a boil with strong fire, and then add light soy sauce, dark soy sauce, crystal sugar and lobster sauce.

Then put the beef tendon in the pot, bring it to a boil with high fire, cook for 10 minute, and simmer for one hour.

Then let it cool naturally and soak the beef tendon in a pot for one night.

Take it out when eating, slice it in turn, and you can eat it!