The reason why the beef tendons cannot be chewed as much as they are pressed is because the cooking method is wrong. It needs to be cooked in a pressure cooker.

The specific method is as follows:

1. Soak the beef tendons in clean water, add an appropriate amount of white vinegar, soak for a longer time, and change the water several times during this period to make sure all the beef ribs are cooked. It would be better if all the blood is soaked out.

2. Pour the beef tendons into a pot under cold water, bring to a boil, drain off the blood, and wash.

3. Put the washed beef ribs into the pressure cooker, add water to cover the beef ribs, add onions, ginger, aniseed and a little white wine, put on the steam and press for 40 minutes, then simmer for 20 minutes. That's almost it. If you are using an ordinary pot, bring it to a boil over high heat, then turn down to low heat and simmer for 1.5 to 2 hours, then don't open the lid and simmer for about 40 minutes.

4. If you want the beef tendons to rot faster, you can add a few hawthorns when stewing, but don’t add too much, otherwise it will be very sour.

Beef tendons refer to the two main tendons on the back of the cow that connect the muscles of the whole body. The unique fibrous structure of the ribs makes it taste extremely delicious, chewy and crumbly in the mouth, and it quickly became popular in the three northeastern provinces.

Beef tendon is mainly protein (collagen), so the nutritional value of beef tendon is not very rich. In fact, beef tendon is not mainly reflected in its nutrition, but because it is delicious and chewy, and the more you chew it, the more flavorful it becomes, so it is loved by many friends.