Ingredients: 3 kg of beef tendon, a few slices of ginger, 2 cloves of garlic, 2 tablespoons of soy sauce, yellow sauce 1 tablespoon, thirteen spices 1 tablespoon, 2 chunks of old rock sugar, 3 slices of star anise, 3 slices of fragrant leaves, cinnamon 1 slice, and vinegar (dip) 1.

Steps:

1. Wash the beef tendon and cut it into large pieces, then poke many small holes in the meat with a toothpick.

2. Spread the ginger, slice it into a pot filled with beef, then sprinkle thirteen spices, pour in soy sauce, spread yellow sauce, grab all the ingredients and beef pieces evenly, cover the beef pieces with seasoning, cover them with plastic wrap, and let stand for 1-2 hours. I finished it early in the morning, took Doby to class, and then went home to do it at noon.

3. Add water to the pot, pour the beef and all the ingredients in the pot into cold water, cover the pot and cook until the water is about to boil, remove the blood foam on the surface, then add the old rock sugar and simmer for 40 minutes until the juice is about to be collected.

4. After the sauce beef is cooled, slice it into plates and dip it in vinegar, garlic and sesame oil.