1. Take a large pot, put in the auxiliary materials except for the stew, mix well
2. Note that the dried yellow sauce here is soy sauce, such as miso, scallion mate instead of sweet noodle sauce and other sauces. Shisanxiang chooses a chili-free formula. Different sauces and spices will taste slightly different, which is not a problem
3. Wash the beef tendon core and pierce the surface with an awl or fork every 3 cm
4. Put the pierced beef tendon core into the adjusted sauce and massage for about 10 minutes, cover with plastic wrap and marinate in the refrigerator for more than 12 hours, turn it over halfway
5. Put the water in the stew bun and bring it to a boil to get the fragrance. Turn to high heat, add the marinated beef and all the sauce to a boil, skim off the foam
6. Transfer to a pressure cooker and simmer for 35-50 minutes. Don’t take it out after it’s simmered. Let the beef soak in the soup overnight, then take it out and slice it.
Tips:The salt can be increased or decreased according to the taste. I personally feel that the sauce is slightly salty and tastes better; if you do not use a pressure cooker, you need to cook for 2-3 hours on a medium and low heat. You can use chopsticks to poke and stew until you like the taste. Well, I personally feel it shouldn’t be too bad.
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