1. Hengdu beef, one large and one small two tendons
2. The beef goes to packaging and washing
3. Add cold water, cook until boiling, turn to medium heat, cook until chopsticks are stuck in and there is no blood
4. Take out the beef cubes and rinse off the blood with running water
5. Add marinade sauce, full of fragrant flavor, sugar, add water to submerge the beef, bring to a boil, add salt to taste, taste the saltiness
6. Add the lid of the pressure cooker, put the pressure valve on the air, and it will take 40 minutes
Tips:1. The meat quality of Hengdu beef is indeed very firm, better than usual beef;
2. For the marinated beef, use Lee Kum Kee's brine sauce and the delicious flavorful compound seasoning, plus some salt, sugar, etc.;
3. Beef broth can be used to make beef noodles, or stewed potatoes, radishes and so on. If you don't eat it right away, it is recommended to freeze it and use it as a soup next time when it is thawed.
