1. Prepare ingredients: 3 pieces of fermented bean curd with red oil, add water and stir to make a juice. Cut a section of scallion white, 2 slices of ginger and set aside
2. Cut green pepper shreds and set aside
3. Cut beef tendon into large pieces, boil a pot of boiling water, pour the beef, boil the bleeding water, remove and drain
4. After the oil is hot, add the scallions, ginger slices, and dried chilies, and sauté
5. Pour the beef and stir fry over high heat
6. Pour the fermented bean curd juice
7. Pour 4 spoons of white wine
8. Pour 2 spoons of light soy sauce
9. Pour in 1 tablespoon of salt
10. Add star anise
11. Add cinnamon
12. Add bay leaf
13. Add 3 bowls of water in a small bowl, stir fry, change to a pressure cooker, press for 30 minutes
14. After the beef is cooked, add green pepper shreds, stir fry, and collect the juice.
Tips:Because the fermented bean curd sauce itself contains salt, you can add a moderate amount of salt.
