1. Cut beef tendon into 5cm long and 1 cm wide, put it in water for about 2 hours and cook until it is transparent.

2. Soak the cooked tendon in soy sauce, cooking wine, a little salt, starch, ginger and garlic for 10 minute.

3. Shred all the ingredients, shredded ginger and shredded auricularia.

4. Put oil in the pot, first add shredded ginger and minced garlic to saute, then add black fungus. When it is almost cooked, add edible beef tendon, stir-fry to taste, finally add double peppers, add appropriate amount of salt, stir-fry gently until the peppers are cooked, and then take out the pot.