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 to the 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.

Nutritional value:

Delay aging:

Beef tendon is rich in collagen, its fat content is lower than that of fat, and it also contains no cholesterol. It can enhance cell metabolism, make skin very elastic and tough, and also delay aging.

Strengthen muscles and bones:

Beef tendon can also strengthen tendons and bones. For people with backache and leg pain and weak body, eating beef tendon is very good, which is very beneficial to the growth and development of children and adolescents. When people reach middle age or old age, there will be symptoms of osteoporosis. At this time, it is very good to eat beef tendon and strengthen bones.