2. Wash the beef tendon with hot water and slice it. Slice ginger and garlic, wash coriander and cut onion into long sections. Dig two shovels of lard (or vegetable oil) in the pot for cremation.
3. When the oil is 60% hot, add ginger slices and fry over low heat. Stir-fry ginger slices, add garlic slices and stir-fry over low heat. Add chopped green onion and fry until golden brown. Finally, add coriander, stir-fry slightly and turn off the heat.
4. Pour the fried scallion oil into a clean container for later use. Leave a little base oil in the pot, heat it with low heat and pour in soy sauce and soy sauce. Add a tablespoon of sugar and a little salt and stir. Pour in some water and bring to a boil. Pour the cut beef tendon into the pot and simmer until the tendon is soft and the soup is thick. Hook thin. Pour in onion oil and stir well. Turn off the fire, pan out, and plate up.