Ingredients: beef tendon meat1500g.

Spices: 2g of cinnamon bark, 2g of Alpinia officinarum, 2g of fennel, 2g of star anise, 0.5g of Amomum villosum 1 g of fragrant seeds, 0.5g of licorice 1 g of liquorice, 0.5g of tsaoko, 0.5g of angelica dahurica, 0.5g of pepper, 0.5g of fragrant leaves and 0.5g of dried tangerine peel.

Ingredients: 50g of soy sauce, 50g of soybean sauce100g, 50g of crystal sugar, 50g of onion, 50g of ginger slices, 40g of salt, 30g of high-alcohol liquor, 5g of soy sauce15g, and 5 dried peppers.

Detailed processing and manufacturing steps:

1, cut beef tendon, remove fascia, cut into large pieces, and soak it in clean water for later use.

2. Put the soaked beef into the pot, add a proper amount of water to drown it, then add a proper amount of cooking wine, skim off the floating foam after the fire boils, blanch it with low fire 10- 15 minutes, take it out, and rinse it for later use.

3. Add a little vegetable oil to the wok, add 50 grams of rock sugar, stir-fry with low fire until it is completely dissolved, pay attention to observation, and add a proper amount of boiling water (about 2500 grams) when the sugar solution turns into dense bubbles and then into dense bubbles and turns brown red. Then adding cassia bark 2g, galangal rhizome 2g, fennel 2g, star anise 2g, Amomum villosum 1 g, fragrant seeds 1 g, licorice 1 g, Amomum tsaoko, angelica dahurica 0.5g, prickly ash 0.5g, fragrant leaves 0.5g, dried tangerine peel 0.5g. Then add soybean sauce 1 00g, crystal sugar 50g, onion 50g, ginger 50g, salt 50g, soy sauce15g, five dried peppers, finally add blanched beef, add high-alcohol liquor 30g, and after boiling, marinate1with low fire.

Tips:

It can also be made in a pressure cooker. After SAIC, it can be cooked on low fire for 45 minutes, and it should be naturally cooled before eating, because hot beef is not easy to shape after cutting, and it is not tasty. It will only be shaped and tasty if it is thoroughly cooled.