1. Material: 2 beef tendons, ginger 1 slice, shallot 1 slice, 35 ml cooking wine, 60 ml light soy sauce, 8 ml light soy sauce, 4 g salt, 3 g sugar, star anise 1 slice, about 30 slices pepper, and cinnamon/kloc.

2. Ingredients for mixing beef tendon: 40ml of red oil, 5ml of pepper oil, a little sesame oil, 3g of sugar, coriander 1 root, shallot 1 root, a little cumin powder, a little chopped peanuts and a little white sesame.

3. Cut off some fat on the beef tendon with scissors, so that the pickled beef tendon is not greasy in taste, and there will be no solidified fat on it after cooling.

4. Put the processed beef tendon in a pot with cold water, add the sliced ginger, onion and cooking wine, and cook until it is cooked.

5. Put the cooked beef tendon in a pressure cooker, add soy sauce, soy sauce, sugar, salt, ginger, pepper, star anise, cinnamon, fragrant leaves, dried Chili, cooking wine and seasoning, and then add water 5 cm below the beef tendon. After the pressure cooker is inflated, start timing and press it for 30-40 minutes. The time depends on the firepower of your home.

6. After the pickled beef tendon is cooled, put it in the refrigerator for refrigeration, so that the taste of beef tendon will become Q.

7. Slice the preserved and refrigerated beef tendon, which is a great test for knife work. Be sure to cut it thin, or the beef tendon will be hard when it is thick, which will affect the taste.

8. Add red oil, pepper oil, sesame oil, sugar and cumin powder to the cut beef tendon.

9. Add chopped parsley and chopped green onion, and mix in chopped white sesame seeds and peanuts.