Tools/ingredients: 400g beef tendon, 4 pieces of star anise, 20g ginger, 4 pieces of fragrant leaves, 5 pieces of cinnamon 1 piece, 4 pieces of garlic and 2 pieces of chives.

1. Wash the beef tendon, put it into the pot, pour in clear water, then add star anise, ginger slices (10g), fragrant leaves and shallots, and start the beef tendon function of the rice cooker to stew until it deflates naturally.

2. Cool the pressed beef tendon and cut it into small pieces. Chop the remaining ginger, garlic and onion.

3. Pour oil into the pot, and add ginger, garlic and millet to stir fry.

4. Add beef tendon and stir-fry for about 2 minutes, add 1 tbsp soy sauce, 1 tbsp oyster sauce, a little salt and a little sugar to taste, and then stir-fry evenly.

5. Pour in 3 spoonfuls of beef tendon stew, bring it to a boil, and simmer on medium and small fire.

6, the fire juice, sprinkle with chopped green onion and mix well!

7. You can eat it out of the pot.