1. Two beef tendons, wash and soak for more than three hours to let the blood seep out, change the water in between, remove and wash.
2. Cut into pieces.
3. Put the beef tendon into a pot of cold water.
4. Put ginger onions.
5. When the water is about to boil, you can see the blood foam. Use a colander to slowly skim the blood foam. At this point, the water has boiled and bloomed, add a little cooking wine, and cook for another two minutes.
6. Remove and put in a clean basin to rinse with hot water (blood foam).
7. Prepare 1 star anise, 10 peppercorns, 1 cinnamon bark, 1 grass fruit, 3 angelica roots, 2 bay leaves, 3 cloves, and a pinch of cumin. Rinse.
8.
Pour into an electric pressure cooker.
~ I am used to breaking the star anise apart.
9. Add boiling water that has dampened beef tendons.
10.
Add light soy sauce, dark soy sauce, rock sugar, salt, white pepper, five-spice powder, cooking wine.
~Put the old teasing according to personal preference, like the color is only three spoons.
11. Cover the electric pressure cooker lid, select beef/mutton in the menu, select essence for cooking mode, pressure 6.
12. Press to start, give the delicious food to the electric pressure cooker, wait an hour later.
13. The beef tendon is already ok, don't rush to open the lid, and simmer for an hour in a warm state.
14.
Use chopsticks to easily pierce the beef tendons.
~ If you cut into large pieces, you can refrigerate it together with the soup, and take out the slices when you eat.
15. Haha fish out for the phone to eat first (• ̀∀• ́)
16. Feast on it (•̀∀•́)
17. The shopkeeper at my house couldn’t wait to order a bowl of beef noodles that day (•̀∀• ́)
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