Prepare ingredients

Beef tendon meat 1000g

Seasoning: cooking wine 100ml, 20ml soy sauce, 60ml soy sauce and two tablespoons salt.

Marinade: 5 pieces of rock sugar, 5 pieces of ginger, 4 pieces of dried peppers, 4 pieces of fragrant leaves, a handful of pepper and fennel, 4 pieces of star anise and 3 pieces of dried hawthorn.

If there is no rock sugar at home, you can exchange it for the same amount of sugar.

Color with soy sauce. If you can't reach the color you want, you can add more!

There are not so many spices at home, so it is better to go directly to the supermarket to buy a good marinade bag.

Specific operation

Soak the bought beef in cold water for 2 hours for the first time and wash it!

Soak in bleeding water to remove fishy smell ~

Boil in cold water for 8 minutes for the second time and wash!

Force out blood, go fishy ~

For the third time, put beef, marinade, seasoning in the pot with cold water. After the water boils, turn to low heat and cook 1.5 hours!

Beef shouldn't be marinated for too long, you can pierce it with chopsticks, otherwise it will easily come apart ~

Don't take the boiled beef out in a hurry, put it in a pot and cool it naturally. It is best to soak it overnight to make it more delicious.

The beef cut in this way will not dry and will taste good ~

Cut out "neat and not loose" beef slices with stress:

Frozen beef is easier to cut, because beef will be firm when it is cold, and the gum between shredded pork will solidify, and the cut beef slices will be thin and neat ~

The knife should be cut perpendicular to the grain of beef, so that the cut beef slices are smooth and tidy ~