Ingredients: 1400g beef shank, 1 brine package, 3 spoons cooking wine, 4 spoons soy sauce, 2 spoons oyster sauce, 2 spoons dark soy sauce, 3 spoons salt, 5 pieces of rock sugar, 1 piece of ginger, green onion 2 sticks, 2 spoons of soybean paste.

Steps:

1. Buy two beef tendon, 1400g, soak in cold water for three to four hours to remove the blood, and change the water two or three times during this period.

2. Pour cold water into the pot, add a few slices of ginger, green onions, 3 tablespoons of cooking wine, and blanch.

3. When the water boils and the foam is removed, the surface of the beef will tighten and change color.

4. Put it in a clean basin and rinse it with cold water.

5. Prepare some green onions and ginger slices.

6. I use the braised pork packets I bought. You can add a little Sichuan peppercorns and a few dried chili peppers to adjust according to your own taste.

7. Make a bowl of sauce, 4 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 2 tablespoons of oyster sauce, and 2 tablespoons of soybean paste. (Using a standard small spoon).

8. Put the beef shank into the pressure cooker, add water, green onion, ginger, seasoning bag, and the prepared sauce.

9. Add 3 tablespoons of salt and 5 pieces of rock sugar.

10. Close the lid and select the beef mode. If you like it softer, cook for a longer time. You can adjust it according to your own preferences.

11. Okay, don’t rush to open the lid of the pressure cooker. Let it cool naturally before opening the lid. The beef will be more delicious.

12. Take one out to eat first, and continue to soak the other. If you are not in a hurry to eat, you can soak it in the soup, cover it with plastic wrap and refrigerate it overnight. The beef will be more flavorful and fragrant.

13. Cut it into a plate, mix the sauce and you can eat it. It will be easier to cut after it is refrigerated. I was in a hurry to eat the hot meat, which was a bit scattered.

Reference for the above content: Baidu Encyclopedia-Braised Beef Tendon Meat