1. Wash beef tendon, cut into pieces and soak in water for half an hour.

2. Put the pot in cold water, bring it to a boil with high fire, and continue to cook for 5 to 10 minutes to fully remove blood powder and odor.

3. Take out and rinse off the floating foam on the surface with cold water, and soak it in cold water for 10 minute to make the meat firm.

4. Wash all kinds of spices, put them into seasoning bags, and cut onions into sections and slices for later use.

5. Put the onion, ginger and spices into the pot and boil it with high fire.

6. Add beef tendon and cooking wine and bring to a boil.

7. Add soy sauce, soy sauce, soy sauce and simmer for half an hour.

8. Then simmer for 40 minutes, add salt and sugar to taste, and simmer for 20 minutes.

9. You can easily insert beef tendon with chopsticks to turn off the fire.

10. Take out the beef tenderloin, let it cool and air dry naturally for two hours.

1 1. Then boil the gravy, add the beef, simmer for 20 minutes, and turn off the heat.

12. Slice beef tendon and eat it after cooling, or soak it in salt water for several hours to taste better, or take it out and store it in the refrigerator.

13. After the brine is filtered, cool it, put it in a clean glass container, and put it in a refrigerator for sealed preservation, which can be used repeatedly. Just add water and some spices next time; If it is not used for a long time, it needs to be frozen.