1. Main ingredients: 1500g beef brisket, 1000g beef tendons. Accessories: about 50g pickled pepper, about 50g pickled ginger, 70g Pixian watercress, 30g pepper, 5 star anise, 3-4 grass fruits. , appropriate amount of dried red pepper and garlic cloves, and about 50g of oil.

2. First clean the beef brisket and beef tendons and cut them into 3cm wide and 5cm long pieces respectively; break off the soaked ginger and cut the soaked pepper into sections.

3. Pour oil into the wok, heat it up to 70% heat, add garlic cloves, pickled ginger cubes, pickled pepper segments, dried red pepper pepper and Pixian bean paste, stir-fry until fragrant. Add the sliced ??beef brisket, star anise and grass fruit.

4. Stir-fry evenly and then add cold water (the amount of water should cover the beef brisket by 2cm), bring to a boil over high heat, transfer to a slow cooker and continue to simmer for 1.5---2 hours.

5. Finally, add the cut beef tendons and continue to stew for more than 1 hour, until the meat is crispy and tender.