Chef Bai’s secret braised beef

Overview

Because the braised beef made by my mother is extremely delicious, I can’t go home and enjoy my mother’s cooking at any time, so I make it myself.

Cut the beef tendon into small pieces as shown in the picture to make it more flavorful.
Pour the beef tendons into a pot with cold water to remove any blood foam, and add half the amount of ginger and green onions.
Then put the watered beef tendons into a pressure cooker and stew, add two slices of ginger, 5g of salt, and 5g of light soy sauce, and set the timer for 18 minutes.
Because I have old beef soup (i.e., the stewed soup that is taken out after braised beef every time, so that the beef stewed with old soup is more fragrant.), so I defrost the old beef soup in advance, put it into the pot, add the remaining light soy sauce and dark soy sauce, and then put all the seasonings into the pot. The amount of marinade should be enough to cover the beef. If it is not enough, you can add the beef stew soup in the pressure cooker. Then add the eggs that have been cooked in advance and marinate them for 30 minutes.
To make the braised beef and braised eggs more delicious, you can refrigerate the beef in the refrigerator overnight. Haha, you will get up early the next day smelling the aroma.