One, soak the beef tendons in water, add the right amount of white vinegar, soak for a longer time, during which time you should change the water a few times to soak all the blood out of the good.

Second, the cattle tendon cold water in a pot, boil and pour off the blood, wash.

Three, put the cleaned cattle tendons into the pressure cooker, add water to be no more than cattle tendons, add onion, ginger, dashi and a little white wine, steam pressure 40 minutes, and then simmer for 20 minutes is almost the same. If you use a regular pot, high heat to boil and then turn to low heat to stew 1.5 to 2 hours, and then do not open the lid, simmer for about 40 minutes is almost the same.

If you want the beef cramp to rot faster, you can put a few hawthorns into the stew, but don't put too much, or it will be very sour.

Reminder: when stewing you must remember not to boil water in the pot, and do not put salt too early. In addition, although it is difficult to cook the beef cramp, but the cooking time should not be too long, with chopsticks can be easily zapped can be. If you cook it for too long, it will be easy to cook it old, instead, it will be harder and harder.

How long is the best to cook

Pressure cooker after opening the pot to cook 30-40 minutes, not too long, I used 40 minutes to cook, quickly decompression, open the pot, quite tasty, I think if you cook a little more, it will not be more crispy, so, and then use the pressure cooker to cook for 30 minutes, this can be bad, like a rubber hard, so do not use a super-long time, on the contrary, it will not be good, and become hard.