The practice of slate beef

The practice of slate beef is as follows:

material

Beef brisket 1 000g, beef tendon 500g, old bittern 1 box (if not, add the same amount of clear water), onion 1/3 slices, garlic half, ginger 1 slice, fragrant leaves 3 slices, star anise 3 slices, Amomum tsao/.

working methods

1. Cut the beef brisket, put it in a pot and add cold water to boil. Turn off the fire after 3 minutes and rinse with warm water.

2. Cut the beef tendon into pieces and add water to the pressure cooker. After cooking to SAIC, turn to low heat and turn off the heat after 20 minutes.

3. Take out the beef tendon after natural exhaust and rinse it with warm water.

4. Slice the onion and ginger, peel the garlic and stir fry in the oil pan.

5. Pour in old bittern or water, fragrant leaves, star anise, Amomum tsaoko and cinnamon, and bring to a boil.

6. Add beef brisket and beef tendon, and after boiling, add cooking wine, soy sauce, soy sauce and rock sugar.

7. Turn to low heat and stew for about 2-3 hours until the beef and beef tendon are tender and tasty.