1. Ingredients: beef tendon, Pixian bean paste, green onion, ginger, hawthorn slices, cinnamon, cloves, peppercorns, aniseed (that is, star anise).
2. Soak beef shank in water for about 4 hours to remove blood. Then add cold water to the boiling pot, add beef tendon, boil until the water boils to remove the floating powder, and cook for 5 minutes. When the beef tendon is eighth mature, turn off the heat and wash the beef tendon with water.
3. Cut green onion into sections and slice ginger
4. This is cooked beef shank.
5. Put the beef shank in a pressure cooker, add water that is flush with the beef, add hawthorn slices, cinnamon, cloves, peppercorns, aniseed, and turn on high heat.
6. Add scallions and ginger slices.
7. Add cooking wine, light soy sauce, dark soy sauce and Pixian bean paste, add salt, cover the pot, and press for 25 minutes after being steamed.
8. After 25 minutes, exhaust the air, pour the beef and broth into a basin and let it soak in the refrigerator for 12 hours. Then take the beef shank into slices and eat.
9. Finished product.
10. Finished product.
11. Finished product.
Tips:I used Pixian bean paste, which gives the beef a slightly spicy taste and tends to be reddish in color. I like to eat some rotten beef, and it can be pressed for a longer time. After the beef is cooked, it should be soaked in the original soup for more than 10 hours, so that the beef will be more tasty and the color better. If the color is closer to red, you can add red bean curd milk, but the taste will change a little. I don't usually tell anyone this secret.
