Ingredients: 750g beef tendon core; 4-5 dried chili peppers; 3g Sichuan peppercorns; 1 cinnamon; 2 star anise; 1 grass fruit; 2 bay leaves; appropriate amount of onion, ginger and garlic; light soy sauce 50ml; 20ml dark soy sauce; 50ml Huadiao wine; a handful of rock sugar; appropriate amount of salt

How to dry cut beef?

1. The core of beef tendon is better, with the tendon in between. ?

2. Wash the beef tendons, put them in a pot with cold water, and bring to a boil over high heat.

3. After the water boils, open the lid of the pot, skim off the foam continuously, boil the water for another 5-10 minutes, take it out, rinse the blood foam on it with warm water, and set aside.

4. Prepare the seasonings as follows.

5. Heat the oil in a pan and sauté ginger, garlic, dried chili pepper, and dried Sichuan peppercorns until fragrant.

6. Add beef tendon and continue stir-frying. The meat should be evenly colored.

7. Add Huadiao wine, light soy sauce, and dark soy sauce, and continue to stir-fry. Add boiling water to cover the beef.

8. Wrap the remaining spices in a tea bag (available at Daiso) or gauze.

9. Add green onions, rock sugar, and spice packets. Bring to a boil over high heat for 15 minutes, then reduce to low heat and simmer for 35-45 minutes.

10. The chopsticks can be inserted into the beef tendon without any effort and the heat can be turned off.

11. Take out the cooked beef tendons, use a grate to remove the spices from the marinade, separate the soup and meat, and cool them at room temperature together, so that the meat shrinks when it is cold and becomes firm. After cooling, put the beef tendons back into the marinade and continue soaking for more than three hours, then take them out and slice them the next day.

12. Cut the beef into thin slices and it is ready to use.