1. Put the beef tendon, chicken wings, green onion, ginger and pepper (you can also put some white pepper) in the pot and blanch the water. When there are floating objects, turn off the heat and remove the beef tendon and chicken wings.
2. Put the blanched beef tendons and chicken wings into a pressured pot, add ginger, pepper, or white pepper, white radish, carrot, and 3 whole scallions.
3. Add half an onion, froth the ingredients, add a small amount of whiskey or white wine, put pressure on it and simmer for 15 minutes.
4. Since I was using an electric pressure cooker, I set low pressure for 15 minutes this time. After that time, the chicken wings and white radish were already very crisp, so I took out the chicken wings and white radish and put the tomatoes in to continue stewing without pressure.
5. The subsequent stewing without pressure is about 30 to 45 minutes, until the beef tendon is cooked through, which can be judged by just inserting chopsticks.
6. Take out the beef tendon, let cool, cut into thin slices, put the beef tendon slices in the soup, add chopped green onion, add salt, black pepper and other condiments. A bowl of sweet, refreshing and healthy beef broth produced.
