1. 1500 grams of beef, beef tendon, plate tendon, meat tendon***, cut into pieces of about 3 centimeters.

2. Potatoes cut into long strips with a knife, carrots cut into thick slices, mushrooms washed.

3. Sesame paste, chives, curd, chili oil according to taste mix, make a seasoning dipping sauce.

1.large iron pot boil oil, put ginger, garlic cloves, white onion, bean paste stir fry, add half a pot of water to boil.

3. Put all the roasted tendons and brains into the pot, add appropriate amount of chicken essence, miso, jujubes, nutmeg, wolfberries, peppercorns, daikon, Sichuan peppercorns, coriander, sand nuts, cumin and other seasonings, and bring to a boil over high heat.

4. After boiling, simmer over low heat for 4 hours, turn off the heat and simmer for a few minutes.

5. Lay the potato cubes and carrots on the bottom of a large casserole dish, add a few mushrooms, add the boiled hoof and head bahn to the large casserole dish and continue to simmer, bring to a boil and serve. Meanwhile, you can rinse the product as you eat.

Two

1. soak the beef tendon in water for 3 hours to remove the blood, and then cut into pieces;

2. soak the soybeans in water;

3. put the soaked beef tendon into a pot of cold water, add green onion, ginger, garlic (thinly sliced), blanch until blistered, and then pull out and control the dryness;

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4. burn the frying pan, stir-fry the bean paste in a low flame Add green onion, ginger, cinnamon, star anise, dried chili peppers, coriander, nutmeg, tangerine peel, grasshopper, fennel and stir-fry for fragrance;

5. Stir-fry the beef tendon to the top color, add soya sauce, light soy sauce, rock sugar and cooking wine;

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6. Pour hot water into the pot, add soybeans and salt, submerge the beef tendon and heat to boiling, then braise over a low heat for about 2 hours;

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7. Turn off the fire when the beef tendon is soft.