1. Cut the whip root and cut open the urethra.
2. Use a blade to whip the urethra in the root
3. Remove the film on the bullwhip (the part that can be picked up)
4. Cut the urethra of the bullwhip (red position) and cut it to the end
5. The urethra can be torn off by hand or scraped with a knife, cut into 4-5 sections, and put in a basin to clean
6. Cut off the outer film of the cow egg to expose the blood vessel inside.
7. Cook the beef whip and eggs in cold water, turn to low heat after boiling, blanch the beef whip for 5 minutes, and blanch the beef egg for about 10 minutes
8. After removing it, re-start the pot and put in the prepared seasonings such as soy sauce, green onion, ginger, and rice wine.
9. Turn the pot to low heat after boiling, cook the pot for about an hour and a half, press the pressure cooker for about 30-40 minutes. (Long time is more delicious, the cowwhip is more tender and smooth, and the time is short. The taste of the cowwhip will be harder and more elastic, depending on personal preference. Fire!)
10. Out of the pot!
Tips:1. Bullwhip and egg must be pot under cold water! Otherwise, the egg will crack easily.
2. If you find it troublesome to go to the urethra, you can cut the urethra and soak it in water for a while, blanch it in the pot twice, there will be no strange smell
