First of all, we should start with the selection of beef tendon. When choosing beef tendon, you should first look at the color. The bright color is fresh meat. If the color is dim or black, don't buy it. You can smell the fresh beef tendon when you choose it. If you smell meat, don't buy it Finally, pinch it with your hand. If the meat is soft and rotten, it will not recover immediately, so it is meat that has been put for a long time. Purchase is not recommended.

After buying the beef tendon, soak it in water for half an hour. The purpose of this step is to soak the excess blood, then blanch it with cold water, add cooking wine after boiling, continue cooking for 15 minutes, and then take it out and let it cool for later use.

Then add base oil and rock sugar to stir-fry the sugar color. When you cook the sugar color, you must cook it slowly with a small fire until it becomes liquid.

After boiling, add hot water to boil, then add onion, ginger, cinnamon, star anise, angelica dahurica, fragrant leaves, dried Chili, soy sauce, soy sauce, oyster sauce, then put the previously blanched tendons in salt water, cook for 2.5 hours with strong fire, and then take them out and let them cool. Don't soak in the brine for too long after cooking, because it is easy to break the meat if it is soaked for too long.

The beef tendon can be stored in the refrigerator for a long time after being wrapped in plastic wrap, and it is a delicious cold dish to take it out and slice it directly when eating.