Braised Beef Tendon with Potatoes - Exclusive

Defrost the beef tendon in advance and set it aside.

Blanch the beef tendon in cold water, then rinse and set aside.

Prepare the spices in advance for later use.

Place the blanched beef tendons into a pressure cooker, add spices, oyster sauce, light soy sauce, dark soy sauce, and water, and cook under medium heat in the pressure cooker for 30 minutes.

If you have time, you can soak the pressed beef tendon to make it more flavorful.

Cut the beef tendon into pieces with a knife.

Peel the potatoes, wash them, and cut them into large chunks.

Heat oil in a pot and add hot pot base to stir-fry until fragrant.

Put in the beef tendon.

Stir-fry evenly until the flavors are absorbed.

Add an appropriate amount of water.

Add the potatoes, bring to a boil over high heat, then simmer over low heat.

Boil until the potatoes are just cooked through; the cooked potatoes are soft and slightly sticky.

Finished product.

Finished product.