Beef tendon meat

1500g

condiments

dark soy sauce

Proper amount

salt

Proper amount

garlic

Proper amount

Stewed meat spice

Proper amount

energy

Proper amount

sugar

Proper amount

Cooking wine

Proper amount

step

1. Wash beef tendon and soak it in clear water.

2. Cut strips along the fascia with a knife.

3. Boil in cold water and skim off the froth.

4. Wash off the blood foam on the surface after baking.

5. Prepare fragrant leaves, Amomum tsaoko, aniseed and cinnamon, and wash them.

Mash ginger and garlic

7. Put the washed beef into Adi pot and add ginger and garlic.

8. Add a tablespoon of sugar

9. Add the right amount of salt

10. Add appropriate amount of soy sauce.

1 1. Add some cooking wine.

12. Finally, add a proper amount of water and cook with tendons for about 30 minutes (if a pressure cooker is used, you can stop cooking after boiling 17- 18 minutes).

13. Take it out and let it cool. After completely cooling, put it in the refrigerator (it can be packaged in fresh-keeping bags and frozen in the refrigerator).

14. Slice after cold storage and plate. This is salty, so I can dip it in some sauce.