Beef tendon 1500g, proper amount of water, ginger 10g, 2 star anise, 40 pepper, 50 fennel, 4g cinnamon, 2g angelica dahurica, 4 cloves, 30ml soy sauce and 3 tablespoons salt.

2. Practice:

(1) Bought beef tendon and cut it into several large pieces. Soak in cold water for about half an hour, soak in blood, and pour out the water.

(2) Put cold water in the pot, bring it to a boil, and then cook for 15 minutes, and fully cook the bleeding water.

(3) Take it out, rinse it with cold water, and soak it in cold water for 10 minute to make the meat firm and not loose after cooking.

(4) Prepare seasoning.

(5) Put the seasoning into the bag and pat the ginger.

(6) Put water without beef in the pot, boil it, and add beef tendon.

(7) Add soy sauce.

(8) Add ginger and seasoning packets, and add old bittern (commonly known as soup stock, don't put anything, the amount of soy sauce and salt will increase).

(9) Add salt. After the fire boils, simmer until you can wear meat with chopsticks. Turn off the fire and leave it for two or three hours. If possible, it is best to spend the night.

(10) Collect the juice until a small bowl of soup is left, take out the buns and ginger, leave the marinade in the refrigerator and cool it for the old soup, and put it directly into the pot when you use it next time to make the beef sauce taste stronger. It's best to take the meat out and put it in the refrigerator to cool overnight before slicing it.

(1 1) Slice the plate.