1. Wash beef tendons;
2. Pour the beef tendon into the inner pot of the rice cooker, continue to add sliced ginger, bay leaves, star anise, cinnamon, and 2 spoons of cooking wine;
3. Start the function of cooking tendons of the rice cooker, select the pressure taste (soft and rotten taste 6), click start, and take it out after natural air deflation;
4. While braising tendons, cut the chili into diagonal pieces, and chop the ginger and garlic for later use;
5. Cut the stewed beef tendon into thin slices or pieces. It is recommended to cut the beef tendon into smaller pieces for better taste;
6. Heat oil in a pan, add ginger, minced garlic, and chili until fragrant;
7. Pour the beef tendon and stir fry;
8. Pour 2 scoops of cooking wine to remove the fishy, stir fry continuously;
9. After the cooking wine is dried, continue to pour 1 tablespoon of light soy sauce, half a tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, and a little salt to taste;
10. Pour in a little stewed beef tendon broth to melt and mix salt and other seasonings more uniformly, making it easier to taste;
11. Just collect the juice and put it on the plate;
Tips:1. If you are buying raw tendons, it is recommended to use a pressure cooker or rice cooker to soften them first, and then fry them, the time for easy tasting is short; cooked ones can be ignored;
2. The beef tendon can be stewed more than once, and the rest can be stored in the refrigerator;
