1. Wash the beef tendon and cut it along the fascia as much as possible, keeping the original shape of the beef tendon, and cut into pieces about 15 cm long and 7, 8 cm thick. Because it will shorten and thicken after blanching, the meat should be long rather than thick. Add cold water, cook until boiling, turn to medium heat, cook until chopsticks are stuck in and there is no blood
2. Take out the beef cubes and rinse off the blood foam with running water, brush the pot and put the beef in again
3. Add the marinade sauce, add water to cover the beef, bring to a boil and season with salt to taste the saltiness
4. Add compound spices, add pressure cooker lid, press the valve after airing, 40 minutes is ready
5.
Tips:1. For lo-mei, I like calf shuttlecock the most, commonly known as "money tendon". The muscle fibers and tendons are crisscrossed, the flesh is tender and smooth, and the cross section is marbled;
2. Remove the beef and put it in an airtight box for refrigeration. After refrigerating overnight, it should be cut into slices. If you can’t eat it too quickly, freeze a portion of it to avoid spoilage;
3. Beef broth can be made into beef noodles, or stewed potatoes, and the excess can be stored in the crisper. Take it out next time, add salt, add some seasoning and continue using it.
