Seasoning: onion, ginger, hawthorn, pepper, pepper, fennel, dried ginger, fragrant sand, Amomum tsaoko, Amomum tsaoko, cinnamon, yam, galangal, aniseed, fragrant leaves, dried red pepper, Rosa laevigata and so on. The flavor of beef soup depends entirely on this package of seasoning, so does the freshness of beef.

Practice: Wash and soak beef in clear water, and filter the bleeding water. The beef I used is very fresh, and the soaking time is not very long. Cut the onion into sections, slice the ginger, remove the seeds from the middle three pieces, and wrap all the seasonings with clean gauze for later use.

I use an electric pressure cooker. First, I boiled the beef in clear water for 40 minutes without adding any seasoning. Time is up, open the lid, put the prepared seasoning package, onion, ginger and hawthorn into the pot together, and then add boiling water. Note: It must be boiled water. There is more water than last time, and it is more than half of beef. This pot stew 1: 40 minutes, and stew for another 30 minutes.

I cooked the beef pot for a long time, seasoned it for the first time, added salt, and I put four spoonfuls of salt. Add some chicken essence. I put 1 spoon. After adjusting the taste, cover the pot tightly and cook in the stew mode. This time can be freely mastered. It took me 20 minutes.

After 20 minutes, open the lid and scoop out the original soup to make beef noodles. Don't remove the beef tendon and pour some soy sauce. Note: it is ordinary soy sauce. Cover the pot and stew for about 30 minutes in the stew mode. After the time is up, don't open the lid in a hurry, stew 10 minutes to open the lid.

Clip out the beef tendon with chopsticks. If you can easily insert it horizontally and penetrate it once, it means that the meat is cooked and rotten. Let the meat cool, and then clamp it with chopsticks. If you penetrate it once, you can cut it thicker. If it is dull, you can cut it thinner. Mix coriander and oil pepper on it and serve. A little vinegar will taste better.

Supplementary note: In cook the meat, it is a simple method to test the meat's ripeness with chopsticks. However, it is not a master key. In other words, it is not applicable to what meat is cooked and what pot is used. Therefore, practice is the best way to test the truth. When cooking or cooking something, you must taste it to know how it tastes and how soft and hard it is.