1. main ingreadient.
2. : The eggs are cooked and peeled for later use.
3. Niu Lin cut into pieces for later use.
4. Cut the beef tendon into pieces, and soak the niulin pieces in clean water. Change the water several times in between to remove the odor of blood.
5. Prepare the seasoning for beef stew, green onion and ginger aniseed, bay leaves.
6. Blanch the beef, wash and set aside.
7. Discharge the beef tendon in a pressure cooker, add hot water to the beef. Put bean paste, soy sauce, cooking wine, salt, sugar, green onion ginger, aniseed, bay leaves.
8. Add eggs, transfer to stewed tendon and beef stall (about 40 minutes) and simmer.
9. Sauce-flavored beef lin beef tendon marinated eggs.
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