1, put the beef tendon meat into the inner pot of the electric pot after cleaning (pressure cooker and electric pot can be), and then put in the garlic, ginger, chopped onions/tomatoes/carrots. Add soy sauce, rice wine, sugar, marinade packet, chili pepper and peppercorns (do not eat spicy can not be added), and finally add water to cover the tendon meat, electric pot outside the pot to put 2 cups of water (pressure cooker setting of about 40 minutes).

2, the electric pot jumped up, the beef tendon meat turn, see if all have brine color, the outer pot and add a cup of water (pressure cooker settings about 20 minutes), jumped up after the cool, ice up the next day will be more flavorful. Take out the chilled beef tendon, slice it and set it aside to heat up the original marinade.

3, the other side of the water to cook noodles, and then use the boiling water to hot vegetables, and finally the heated marinade as a beef noodle soup base (you can adjust the salinity), into the noodles, vegetables and beef tendon meat on the completion of the green.