1, wash the beef tendon and control the moisture.

2. Pour the water and beef tendon into the pot until it boils.

3. Pour out the boiled blood.

4. Add sugar and salt. Add cooking wine. Add star anise and ginger slices and soy sauce.

5, add the right amount of water, stew for about 20 minutes on medium heat, and serve immediately. There are videos of Michelin chefs cooking beef bones, which can be searched and watched online.