1, first soak the beef ribs to remove blood and cut them into small pieces with uniform size. Of course, beef tendon is definitely bigger than ribs, but it doesn't matter that beef shrinks easily!

2. Add cold water to beef ribs and blanch them, and turn on medium heat. There will be blood foam in the process of cooking, just skim it out with a spoon.

3. Rinse the cooked beef ribs with warm water, so that the residual blood foam on the surface of beef ribs can be washed away, and the ribs made are delicious and the soup is clean!

4. These are seasonings. The shallots are half as long as they are (the purpose is to take out the cooked shallots easily after stewing). Use half of geranium, four star anise, cinnamon 1 piece, tsaoko 1 piece). Don't put too much seasoning in the stew, the more seasoning, the more it will mask the original flavor of the meat, so I suggest that the stew doesn't need a lot of seasoning!

5. Add 15 ml vegetable oil to the pot and heat the oil (don't smoke). Friends who like spicy food can fry two spoonfuls of bean paste at this time.

6. Add star anise, tsaoko, cinnamon and fragrant leaves and stir-fry a little (don't stir-fry until it turns black).

7. Add beef ribs and stir fry.

8. Add soy sauce and stir the soy sauce evenly.

9. Add 20 grams of rock sugar, if not, put sugar (friends in Jiangsu, Zhejiang and Shanghai can add yellow rock sugar to 33 grams).

10, continue to stir fry for a while, and the rock sugar will melt.

1 1, and then add about 2000 ml of hot water.

12, add green onions, ginger slices, cooking wine, bring the water to a boil, cover the pot and turn to low heat 1.5 hours (the elderly at home can extend it 15 minutes).

13, when the beef ribs are cooked for 45 minutes or 1 hour, you can add a proper amount of salt (it is best to taste the soup base when adding it, so you can know how much to add).

14, and so on until the chopsticks can pierce the beef tendon.