Material preparation: beef tendon and cabbage; Salt, chicken essence, cooking wine, onion, shredded ginger, oyster sauce, pepper, starch, cooking oil, soup stock and onion oil.

Production: cut the beef tendon into sections, blanch it with boiling water, rinse the cabbage with boiling water, blanch it with salt and cooking oil, take it out and circle it around the plate;

Take a wok, pour out a part (that is, onion oil) when the oil is three-ripe, then add shredded ginger, salt, cooking wine, pepper, soy sauce, chicken essence, white sugar, broth and beef tendon, and stew for 30 minutes on low heat. When the tendon is soft and rotten until the juice is thick, turn to high heat and thicken it with water starch, pour in onion oil and pour it on a plate.

Features: soft, rotten and ruddy, salty and delicious.