1, the beef tendon meat knife cut into large pieces, put into the water to soak thoroughly soak bleeding water, fish out, rinse, dry water control, standby.

2, the control of dry water tendon meat into the basin, add marinade ingredients: 150 grams of cooking wine, 100 grams of soy sauce, 50 grams of soybean paste, 30 grams of dry yellow sauce, 20 grams of pork chop sauce, 10 grams of sweet noodle sauce, and then add the spices: 10 grams of peppercorns, cinnamon 10 grams of dried chili peppers 8 grams of star anise 6 grams of nutmeg 6 grams of grass jelly 5 grams of ginger 5 grams of cardamom 5 grams of peel 5 grams of chenpi, 4 grams of sand nut, 4 grams of dahurica, 4 grams of chennai. grams, 1 gram of Angelica dahurica, 1 gram of cloves, Angelica 1 gram, add before the grass berries and nutmeg pat broken to remove the seeds, into all the ingredients and spices with a hand grasp and mix well, so that each piece of meat are wrapped in the ingredients, and then refrigerated marinade for 4 hours, turning over once an hour, standby.

3, marinade time is up to pick out the beef, marinade beef ingredients and spices but also use, do not throw away.

4, frying pan add 150 grams of cooking oil, 30 grams of green onion, 30 grams of ginger, stir fry the aroma and add the marinated beef ingredients and spices, and again stir fry the aroma and pour it into the brine pot prepared in advance 10 pounds of broth, and then put the beef tendon meat, high heat and add 60 grams of stir frying sugar color, 50 grams of salt, 25 grams of chicken essence, 40 grams of old rock candy, 20 grams of monosodium glutamate, tofu milk 10 grams, Donggu Yixing 20 grams, 2 grams of dark soy sauce, 2 grams of red yeast rice powder, stir to dissolve and then change to a small fire to cook for 90 minutes, turn off the fire to soak for 6 hours, standby.

5, the soaked beef out, wrapped tightly in plastic wrap or gauze into the refrigerator at least 6 hours, to be set after the removal can be sliced and eaten.