Use with dried tangerine peel and fresh orange peel to add flavor to the beef.
Raw beef tendon meat 500 g, fresh orange peel 20 g.
Seasoning salad oil 20 g, ingredient A (cinnamon, star anise, nutmeg, dried tangerine peel, ginger 10 g each, millet pepper 5 g), ingredient B (30 g sugar, sea natural soy sauce 20 g, oyster sauce, rock sugar 10 g each).
Make beef blanched water to remove blood water, fish out the control dry, change the knife into pieces; put in the salad oil in the pot, burn until it is 40% hot, add the A ingredient and stir-fry, add beef, B ingredient and stir-fry evenly, add water to the beef, pour into the pressure cooker and press for 35 minutes, fish out to cool, with fresh orange peel plate can be.