1. Wash and dry the beef tendon, and poke holes with bamboo skewers to prevent the beef from shrinking too tightly during cooking.

2. Put the beef into a large bowl, add 10g yellow sauce, 10g Zhuhou sauce, 2 pieces of Angelica dahurica, 30ml cooking wine, white sugar and onion, ginger and garlic slices and marinate overnight.

3. Add enough cold water to the pot, put the marinated beef tendons and soup into the water, and bring to a boil.

4. After boiling, turn to low heat and cook for 1 hour. Remove and drain. Do not use any water in the pot.

5. Rinse the pot and heat the water. The amount of water is about 2/3 of the meat. Add light soy sauce, dark soy sauce, rock sugar, and cooking wine.

6. Add the remaining Zhuhou sauce and yellow sauce to thicken the soup base.

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7. Mix the required spices in the package (1g peppercorns, 2 star anise, 1 piece of cinnamon, 2 pieces of bay leaves, 3 pieces of tangerine peel, 1g of cumin) and pour it into the pot.

8. After boiling, turn to low heat and simmer for 1 hour. When you see the beef tendon, you can easily pierce it with chopsticks.

9. If you have an oven, you can also put the cast iron pot into the lower shelf of the oven, heat it at 180 degrees for 90 minutes, and the beef tendon can be easily pierced with chopsticks.

10. Don’t rush to take out the braised beef tendon. It will taste better after soaking in the braised soup for several hours. When eating, take out the dry soup, cool it, cut it and put it on a plate.