1. Divide the beef tendon into two pieces, add cold water to the pot, and blanch it. If there is more blood, rinse it off with hot water.
2. Fill the pressure cooker with water, add the ingredients package (I bought them ready-made, including pepper, star anise, cinnamon, tangerine peel, cumin, angelica, licorice, dried ginger, grass fruit, bay leaves), shallots, ginger, cooking wine.
3. After boiling, add soy sauce, light soy sauce, and blanch the beef tendons. After being breathed, press for about 20 minutes.
4. After the pressure cooker is exhausted, pour the meat and soup into the casserole, add salt, and cool it in the refrigerator overnight.
5. When eating, just slice it.
Tips:A little more salt is better.
The longer the beef soaks, the better the taste.
