1, beef tendon strong and easy to taste, first cut the meat into pieces and then blanch in cold water in a pot to remove the meat in the blood froth, fish out of the cold water rinse clean.

2, the pot again add water, onions, ginger, cooking wine, spice packets and other seasonings, water boil into the beef, cook 30 minutes over high heat and turn off the fire, in the brine 2-3 hours can be.

Beef tendon meat with less fat and tougher meat is also suitable for frying, stir-frying, shabu-shabu, stewing, but the most suitable for brining to eat, the texture of crispy, especially chewy.