Pressure cooker version of sauced beef

• 

  1. Cut 2 pounds of beef tendons into 2-3 large pieces, wash them briefly, soak them in water for 3-4 hours, change the water twice in the middle, and soak the blood thoroughly.Then clean it.

• 

  2. Take out the previously frozen soup and thaw it for later use.

• 

  3.Cut green onions into sections, slice ginger, and prepare seasonings for later use.

• 

  4. Prepare sauce and dried chili peppers.

• 

  5. Put beef shank in cold water, add a few slices of ginger and Sichuan peppercorns and blanch them in water.After boiling, add cooking wine to remove the odor.After boiling for ten minutes, turn off the heat, remove and rinse with water to wash off the blood foam and set aside.

• 

  6. Add water, sauce and seasonings to the old soup and bring to a boil over high heat, including the soybean curd juice.Add at least a tablespoon together.

• 

  7.After the water boils, add the blanched beef, add chili and pepper before covering the lid.salt, wait for the pressure cooker to turn off the pressure valve, then change to medium heat, time for 30 minutes, and turn off the heat.

• 

  8.The cooked beef tendons should be soaked in the soup for at least 2-3 hours to absorb the flavor , then cool, take out and let cool before slicing and eating.