Main Ingredients: 800g beef tendon meat, 10g finely chopped green onion, 10g sliced ginger, water

Seasoning: 3 tbsp soy sauce, 3 tbsp cooking wine, 1/2 tbsp sugar, 3 tbsp sweet noodle sauce, 1 tsp peppercorns, 1 star anise, 8g cinnamon, allspice, tangerine peel, grass fruits, cumin, cardamom and other spices, pinch of salt, oil

How to make

Methods p>

1: In a bowl, pour in Haitian Tou Dao soy sauce, cooking wine, sugar and sweet flour sauce, mix well and set aside.

2, a little oil in a pot, add pepper, anise, cinnamon, sesame leaves, orange peel, grass nuts, cumin, cardamom and other spices in turn, micro-fire stir fry flavor, add chopped green onion, ginger, and pour in the sauce just adjusted, bring to a boil, then turn off the heat, the sauce is ready.

3, beef tendon meat in boiling water blanch off excess blood foam, fish out and sauce, a little salt together into the pressure cooker, pour enough warm water did not exceed the surface of the beef, cover the lid, large fire until hot, turn to small fire, stew 30-35 minutes.

4, after the beef sauce is good, natural cooling, slicing plate. When serving, drizzle a little of the sauce on top according to your personal taste.

Tips

1, the reuse of old soup: do a beef sauce soup naturally cooled, poured in a clean, oil-free, water-free sealed box, placed in the refrigerator freezer storage. The next time you cook meat, this box of old soup can be reused.

2, soy sauce beef cut: good beef is very tender, cut when you should cut against the grain of beef, that is, the top knife cut. This cut out of the beef is not scattered not broken, a piece of a very neat.