Materials: beef tendon 1 about 900 grams, 1 onion, ginger 1 piece, 3 anise, peel 1 piece, 3 leaves, 1 piece of ginger, 2 fruits of grass, 1 gardenia, cardamom 4, 4 dried red chili peppers, rock sugar 1 small handful of sauce 1 small bowl of about 100 grams of soy sauce, soy sauce, a little bit of soy sauce, salt 1 tablespoon of about 8 grams of cold water

Products Process:

1. a beef tendon, outside the tendon membrane, inside the tendon, clean can be;

2. because of the beef tendon whole is not easy to taste, so the amount of spices can be slightly larger, does not have to be my picture of these, there are a number of basic seasonings such as star anise, chili peppers, scallions, ginger, cinnamon, sesame seeds can be;

3. a small bowl of soy sauce, the amount may be more or less, there is a small amount of salt in it. The amount can be more or less, there are some bean curd is not put into the soup with the stew, first put the right amount of water to dilute the yellow sauce;

4. Beef tendon into the rice cooker in the inner pot, the amount of cold water should not be too much, because the rice cooker water retention effect is good, can not have been over the meat can be;

5. will be in the inner pot in the rice cooker, electrification, choose the ordinary casserole gear or soup gear can be, the former will be a bit of the texture tendon, the latter taste will be a bit more relaxed;

6. The taste of the former will be more relaxed; or according to their own rice cooker program and their favorite taste to choose the gear; cover the lid, until there is hot air out of the lid, skimming out the froth;

6. diluted soy sauce filter, the whole soybean and the scum left in the filter sieve, these if you put into the soup will be sunken, very easy to cause the bottom of the paste, so discarded;

7. the spices mentioned above into the pot, and the spices will be used in the soup;

7. the spices mentioned above into the pot. The above mentioned spices into the pot, and then pour into the appropriate amount of soy sauce and salt to taste, a little soy sauce to enhance the color, cover the lid, to complete the program set;

8. Sauce a good beef do not fish out, soak in the soup for several hours, I was the first night sauce, even the lid did not open; the next morning after opening the beef tendon, look at the color has been fully absorbed the essence of the soup; out into the preservation of the bag, refrigerator Chilled and sliced to eat, flavor and texture are excellent; can be eaten directly, you can also dip the sauce. The sauce is made of soy sauce, balsamic vinegar, scallions, minced chili peppers, garlic and chili oil.