1. Cut beef brisket and beef tendon, blanch and drain blood foam for later use, cut tomatoes, cut onions, ginger and garlic into chunks, put oil in the pot, stir-fry beef brisket and beef tendon, and add two spoonfuls of sugar.

2. Then add onion, ginger, garlic, star anise, cinnamon, tsaoko, fragrant leaves, cooking wine, soy sauce, oil consumption and watercress (if you want to eat spicy food), stir well, add tomato sauce and tomatoes, stir well, transfer to a pressure cooker, add water and desert beef, add some salt, and inflate the pressure cooker for 50 minutes (or more than 2 hours in an ordinary cooker).