Beef with soy sauce

Overview

There are many versions of making soy beef. I chose a simpler one and it tastes equally good.

Cut the beef tendons into two pieces, put them into a pot with cold water and blanch them. If there is a lot of blood foam, rinse them with hot water.
Add water to the pressure cooker, add the ingredients package (I bought the ready-made ones, including peppercorns, star anise, cinnamon, tangerine peel, cumin, angelica, licorice, dried ginger, grass fruit, bay leaves), green onions, ginger, and cooking wine.
After boiling, add soy sauce, light soy sauce, blanched and washed beef tendons, press them for about 20 minutes after breathing.
After the pressure cooker is vented, pour the meat and soup into a casserole, add salt, cool and refrigerate overnight.
When eating, just slice it.