Ingredients:

1000g beef brisket, 400g beef tendon, 20g pickled ginger, 20g pickled pepper, 2 tablespoons Pixian watercress (30g), 4 dry red peppers, 5 cloves garlic, 20g peppercorns, 4 star anise 3 caoguo 2 tablespoons of oil (30ml) 1

Clean the beef brisket and beef tendons and cut them into 3cm wide and 5cm long pieces respectively. Slice the soaked ginger and cut the soaked pepper into 1cm long sections. Split the garlic in half down the middle.

2 Pour oil into the wok, heat it up to 70% heat, add chopped garlic, pickled ginger slices, pickled pepper segments, dried red pepper, Pixian bean paste and Sichuan peppercorns, stir-fry When fragrant, add the chopped beef brisket, star anise and grass fruit, stir-fry evenly, then add cold water (the amount of water should cover the beef brisket by 2cm), bring to a boil over high heat, and continue to simmer for 1 hour.

3 Then add the cut beef tendons and continue to stew for 1 hour until the meat is crispy and tender. When eating, you can put the stewed meat and soup into an electric hot pot and heat it while eating. After eating the meat, you can also use the soup to rinse the vegetables.