Ingredients: beef tendon, bean paste, soy sauce, soy sauce, sugar, cooking wine, galangal, monosodium glutamate, onion, ginger, aniseed and fragrant leaves.

Practice steps:

Step 1: Wash the beef tendon, remove all the fat outside, then wash it and soak it in water for two hours.

The second step, in the process of soaking water, you can change the water several times in order to soak the blood thoroughly.

Step 3: pour all the spices into a large pot, add appropriate amount of water, and soak for another two hours.

Step 4: The soaked beef tendon is delicious. Boil the cold water with high fire, and then lower the fire 10 minute, and then lower the fire for about an hour.

Step 5: In the process of cooking, the beef tendon will become smaller by about 2/5.

Step 6: When the chopsticks can be inserted into the rib of 1/2, you can turn off the fire. You need to soak for another 20 minutes at this time. The cooked beef tendon can be eaten immediately and sliced the next morning, which is more fragrant.