Step 1

Wash the beef tendon;

Second step

Pour beef tendon into the inner container of the rice cooker, and continue to add ginger slices, fragrant leaves, star anise, cinnamon and 2 spoonfuls of cooking wine;

Third step

Start the cooking function of the rice cooker, select the taste pressing (soft and rotten taste), click Start, naturally deflate after stewing and take it out; (I like to be soft and choose high-pressure taste)

Fourth step

In the process of stewing tendon, pepper is cut into oblique pieces, and ginger and garlic are chopped for later use;

Step five

Cut the stewed beef tendon into thin slices or slices. It is suggested that cutting it smaller is more conducive to the taste.

Step 6

Take hot oil out of the pan, pour in Jiang Mo, minced garlic and pepper and stir-fry until fragrant;

Step 7

Pour in beef tendon and stir fry;

Step 8

Pour 2 spoonfuls of cooking wine to remove fishy smell and stir fry constantly;

Step 9

When the cooking wine is dry, continue to pour in 2 tablespoons of light soy sauce, half a spoonful of dark soy sauce, 1 spoonful of oyster sauce, half a spoonful of sugar (or less than half a spoonful of chicken essence) and a little salt to taste;

Step 10

Pour half a bowl of beef tendon stew, so that salt and other spices can be melted and mixed more evenly, and it is easier to stew;

Step 1 1

Collect juice on the fire and put it on a plate;

skill

1. If you buy raw hamstrings, it is recommended to crush them with a pressure cooker or rice cooker first, and then fry them, which is easier to taste and takes less time; Cooked can be ignored;

2, beef tendon can be stewed more at a time, and the rest can be stored in the refrigerator.

The q-elastic taste of beef tendon and the spicy taste of pepper are really delicious on earth.