Preparation of raw materials: 750 grams of beef feet, cabbage 100 grams, 13 grams of starch, 10 grams of ginger, 1 gram of cinnamon, 10 grams of green onions, 30 grams of yellow wine, 2 grams of sesame oil, 2 grams of soy sauce, 40 grams of peanut oil, 1 gram of monosodium glutamate;

1, will be washed, put into a pot of cold water to a pot of hot water, boiling, cooking for 10 minutes to fish, pick out the bones, scrape the surface of the skin, and then cut into 7 cm long strips;

2, take 1 large tile bowl with bamboo grates on the bottom, then cut into 7 cm long strips. Scrape the surface of the skin, and then cut into 7 cm long strip;

2, take a large tile bowl 1 only, with bamboo grates bottom, in order to put the cattle hoof tendons, cinnamon, yellow wine, soy sauce, refined salt, onion knots, ginger and 2000 ml of water, high-flame fire on the boil, change the small fire simmering 4 to 5 hours;

3, simmering to hoof tendons soft and rotten, a small amount of left when the juice away from the fire, remove the green onions, ginger and cinnamon, the thick hoofs! Pick out, cut from it, so that the thickness is uniform;

4, frying pan on high heat, put peanut oil, burned to eighty percent heat, will be cleaned cabbage heart under the pot, into the refined salt stir-fried, sheng in the ceramic plate around;

5, frying pan and then put peanut oil, burned to eighty percent heat, poured into the cow hoof tendon stir-fry, and then cooked into the original juice, after boiling, put monosodium glutamate, thickening with a thin thickening with wet starch, sheng into the middle of the large ceramic plate, dripping sesame oil is center, dripping sesame oil that is.