1. beef, beef tendon, plate tendon and meat tendon * * * 1500g, cut into pieces of about 3cm.

2. Cut potatoes into long strips with a knife, cut carrots into thick slices, and wash mushrooms.

3. Sesame sauce, chives, fermented bean curd and Chili oil are blended according to taste to make seasoning dipping sauce.

1. Boil the base oil in a large wok, add ginger slices, garlic cloves, scallion and bean paste, stir fry, and add half a pot of water to boil.

3. Put all the roasted tendons and brains into a pot, add proper amount of chicken essence, miso, jujube, nutmeg, medlar, pepper, aniseed, Sichuan pepper, fragrant leaves, Amomum villosum, cumin and other seasonings, and boil over high fire.

4. Simmer for 4 hours after boiling, and then simmer for a few minutes after turning off the fire.

5. Spread potato pieces and carrots on the bottom of the big casserole, add a little mushrooms, and put the cooked tendon head and brain into the big casserole to continue stewing. You can eat it when it is boiled. At the same time, you can rinse the product while eating.

two

1. Soak beef tendon in water for 3 hours to remove blood, and then cut into pieces;

2. Soak soybeans in water;

3. Put the soaked beef tendon in cold water in the pot, add onion, ginger and garlic (cut into thin slices), blanch until it bubbles, remove and control drying;

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4. Heat the oil pan, stir-fry the red oil in the bean paste with low fire, and add onion, ginger, cinnamon, star anise, dried Chili, fragrant leaves, nutmeg, dried tangerine peel, tsaoko and fennel to stir-fry until fragrant;

5. Stir-fry the beef tendon to the top color, and add soy sauce, rock sugar and cooking wine;

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6. Pour hot water into the pot, add soybeans and salt, submerge the beef tendon, boil over high fire, and simmer for about 2 hours;

7. Turn off the heat after the beef tendon is soft and rotten.