SeasoningBraising the tendonIngredients for braised beef: 1 piece of beef tendon, salt, aged soy sauce,soy sauce，Sichuan peppercornssmallfennel seedsand cardamom,white peppergrains, star anise (optional),black peppergrains, ginger,sugar,chili,cooking winesteps for braising beef tendon

1. Rinse the beef tendon and stab it with a small knife to allow salt to penetrate better. Cut into pieces, season with salt, and let sit at room temperature for more than 4 hours.

2. Bring water to a boil, after marinating add the beef tendon and blanch for 15 minutes, then rinse under cold running water to remove bloodiness.

3. Add all ingredients (except salt and sugar) into an electric pressure cooker; it is essential to use this method to pressurize for 15 minutes with enough water at two-thirds the level of the beef, too much water is not favorable in the next step.4. Transfer the beef and broth from the pressure cooker to a wok over high heat, add sugar according to taste, adjust saltiness if needed. Reduce the sauce until it thickens, then remove from heat, chill in the refrigerator before serving.5. Slice just before serving.

Stir-fry the beef shank with all the other ingredients except salt and sugar in an electric pressure cooker.Place the beefto 2/3 of the pot, ensuring there is enough liquid but not too much.

After cooking for 15 minutes, transfer the beef and broth to a wok. Add sugar according to your taste; taste the broth to adjust with salt if needed. Simmer over high heat until the sauce thickens. Once done, serve in a bowl after refrigerating.

Slice before serving.