Beef, high protein, low fat, rich in iron, suitable for all ages.


1000g bovine tendon
1 pack of Wang Shouyi stew
1 tablespoon dried yellow sauce
10g salt
1 g Sugar
1 tablespoon soy sauce
1 tablespoon raw soy sauce
2 teaspoons cooking wine
3-5 slices of scallion
3-5 slices of ginger


Step 1
Take a large basin, put in the accessories other than the stew, and mix well

Step 2
Note that the dried soybean sauce here is soybean sauce, such as weizeng, onion companion, rather than sweet flour sauce. Thirteen spices choose the formula without pepper, and the taste of different sauces and spices will be slightly different, which is no big problem

Step 3
Wash the bovine tendon core, and pierce the surface with an awl or fork every 3 cm or so

Step 4
Put the punctured beef tendon core into the adjusted sauce, massage for about 10 minutes, cover it with fresh-keeping film, marinate it in the refrigerator for more than 12 hours, and turn it over halfway

Step 5
Put water into the stew bag and boil over a low fire to bring out the flavor. Turn to high heat, boil the cured beef and all sauces, and skim the foam

Step 6
Transfer to a pressure cooker and simmer for 35-50 minutes. Don't take it out after stewing. Let the beef soak in the soup overnight, and then take it out and slice it