2. Method: Wash a whole beef tendon, soak it in clear water for half an hour, and remove the blood. Rinse the soaked beef tendon with clear water for 2~3 times, put it in a large pot and boil it with cold water.
3. After the pot is boiled, open the lid and skim off the foam. Remove the beef tendon and rinse it with running water. Boil the water in the pot and put the meat and ginger slices in the pot.
If you feel that there is not enough water, you can add some boiling water. Make sure it's just plain water. Bring the fire to a boil again and simmer for 90 minutes. It is best to turn the meat twice in the middle, and turn it gently with long chopsticks and shovels, being careful not to burn yourself.
5. When it's time to turn off the fire, cover it, and then open it after about 1 hour. This step is stew, which is also very important.
6. Take out the meat and put it on a big plate to cool. Divide it into two parts, wrap it with plastic wrap, put it in a fresh-keeping box or a relatively sealed fresh-keeping bag and refrigerate it for 3-4 hours.
7. How to eat after that depends on your own wishes. Seasoning, cold salad, cooking, making noodles, cooking porridge, etc. This is a cold salad. Mix the cut meat with soy sauce, oyster sauce, mature vinegar, Chili powder, cooked sesame seeds and coriander.