1. Soak the fresh beef tendons in clean water for half an hour, changing the water several times during the period.
2. Add appropriate amount of water to the soup pot, add the beef tendon with cooking wine, and blanch the ginger slices.
3. The auxiliary materials are prepared as shown in the figure.
4. Wash the ginger, cut into small pieces, pat loosely and set aside.
5. Rinse the blanched beef tendons with warm water, put them in an electric pressure cooker, add the ingredients (Picture 3), light soy sauce, dark soy sauce, and cooking wine.
6. Turn on the power and press the beans and tendons to operate.
7. When the time is up, turn to the heat preservation button and simmer for half an hour (the kitchen smells fragrant).
8. The stewed beef tendon will be soaked overnight to add flavor.
9. Slice and plate.
10. Finished picture.
11. Finished picture.
Tips:1. Soak the fresh beef tendon in clean water to remove the blood, then add cooking wine, and blanch the ginger slices in water to remove the fishy smell and increase the freshness!
2. Increase the amount of tangerine peel appropriately to make the beef tendon crisper and more fragrant!
