1. Wash the beef tendons and put them in a pressure cooker. Add green onion, sliced ginger, pepper, star anise, add 2 tablespoons of salt, add water to soak the tendons of the beef, cover the pot, select the bean tendon mode, and cook the beef tendons.
2. After the procedure is over, fish out the beef tendons and cut them into bite-sized pieces. The soup is reserved.
3. Separate the wok, add oil, add sliced ginger and garlic and fry until the surface is slightly burnt. Add shiitake mushrooms, dried chili, half of beef tendon and soaked yuba, light soy sauce, dark soy sauce and sugar, and stir fry.
4. Then add the stewed beef tendon soup, without the ingredients, boil it over high heat and cook on medium-low heat until the soup thickens.
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