The best way to make beef tendon meat is as follows:

Materials: Beef tendon 2.5kg.

Seasoning: soy sauce 200g, 50g of soy sauce, 50g of salt, 10g of sugar, 10g of ingredients (dashi, cinnamon, nutmeg, cardamom, cloves, sand nuts, pepper, sesame seeds, cumin into a packet).

1, put the beef tendon soaked in cold water for 3 hours, change the water to bleach the blood.

2, the yellow sauce will be diluted with water, stirred, over the wicker, remove the residue.

3, a large pot of water, add soy sauce, soy sauce water, salt, sugar, packets, boil over high heat, beat the foam.

4, the bottom of the pot on the grate, add cleaned beef tendon, the top pressure on the grate, so that the tendon did not in the soup, large fire boil, turn the fire to cook for 6 hours, turn off the fire after soaking for 1 hour.

5, fish out to cool, you can cut.