How to make dry pot beef tendon

Now we are entering the early autumn season, so making some delicious dishes at this time to supplement nutrition for your family will be very effective. Today I will introduce to you a dry-pot beef tendon dish that is suitable for nourishing your body in autumn.

1.1 Put beef tendon, star anise, cinnamon and shallot together into a pressure cooker and cook for about 1 hour (90% cooked), remove and discard the spices, and set aside the soup.

2.2 Boil the beef tendon in boiling water for 8 minutes, then remove and rinse with cold water.

3. Use the back of a knife to flatten and crush the green garlic leaves, separate the garlic heads and garlic leaves, and cut the garlic leaves into inch-long pieces.

4. Place the garlic part on the bottom of the dry pot.

5. Place the beef tendon, sprinkle with salt, sugar, and MSG, drizzle with soy sauce, put chili peppers, green garlic leaves, and ginger on the surface, pour the remaining soup from step 2, and close the lid.

6. Simmer until the garlic aroma is overflowing and then eat while heating.

Okay, that’s all I have to say about dry-pot beef tendon. Everyone, hurry up and prepare the ingredients and follow the editor’s method to make it! Don’t worry, your family will be satisfied with the meal!