2, first of all, we buy the beef tendon clean.
3, put in the basin, soak in cold water for more than 4~5 hours.
4, during the soaking period we have to diligently change the water a few times, until the water becomes clear, the purpose of this step is to soak out the blood inside the beef.
5, the beef tendon does not need to cut, the whole piece of brine is good to cut, the pattern is also beautiful.
6, and then soak.
7, blanch the soaked tendon.
8, cold water in a pot, put five slices of ginger, 2 sections of scallions, cooking wine moderate.
9, large fire boil skimming foam.
10, will blanch and fish out of the beef tendon in the pressure cooker liner, put the ingredients.
11, and then add five spoons of soy sauce, three spoons of dark soy sauce, three small spoons of salt, two spoons of soy sauce.
12, in the addition of boiling water, just missed the beef tendon can be.
13, put into the pressure cooker, set the time 30 minutes, too long will be overpressure lead to excessive soft rot.
14, this is just out of the pot, chopsticks can be penetrated on the instructions can be, meat in the soup naturally cooled in the refrigerator overnight.
15, this is in order to let the meat in the soup more soak into the flavor.
16, this is the next day out of the refrigerator soaked overnight tendon.
17, we fished him out, drying, probably also more than two hours.
18, after drying, we put the tendon slices, in the preparation of their favorite dipping sauce can be eaten.