#beeftendonsoup #noodles
I used three main ingredients: beef bones, beef tendon, and beef; beef bones refine the broth, beef adds a richness to the flavor, and beef tendon enhances the texture. Beef tendon is not easy to cook. A pressure cooker is a must. If you like the chewy texture, simmer it for 35 minutes; if you like a softer texture, simmer it for 45 minutes.

Ingredients:
Beef tendon 牛筋
Beef chuck 牛肩肉
Beef bone 牛骨
Pixian bean paste 郫县豆瓣酱
Sichuan peppercorns 花椒
Aniseed 大料
Cinnamon 桂皮
Bay leaf 贝叶
Tangerine peel 陈皮
Dried chili 干辣椒
Angelica dahurica 白芷
Green onion 葱
Ginger 姜
Garlic 蒜
Cooking wine 料酒
Soy sauce 酱油
Dark soy sauce 老抽
Salt 盐
Sugar 糖

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