1. Cut the beef tendon into small pieces as shown in the picture to make it easier to taste.
2. Put the beef tendon cold water into the pot to remove the blood foam, and add half of the ginger and green onions.
3. Then put the beef tendon after watering into a pressure cooker and simmer, put two slices of ginger, 5g salt, 5g light soy sauce, regular 18 minutes.
4. Because I have beef soup (that is, the marinade that is made after each time the beef is sauced, so that the beef marinated with the old soup is more fragrant.), so I thaw the beef soup in advance, put it in the pot, and add the remaining light soy sauce and Pump, and then put all the seasonings into the pot. The amount of marinade is based on the beef covered. If it is not edible, add the beef stew in the pressure cooker. Then put the pre-boiled eggs into the marinade together, it takes 30 minutes to marinate.
5. To make the marinated beef and marinated eggs more delicious, put the beef in the freezer overnight, ha, get up early the next day if you smell the scent.
