Ingredients for steamed beef tendon: beef tendon, pepper, Sichuan peppercorns, refined salt, soy sauce, chili powder, green and red pepper segments.

Method: Boil the beef tendons in a pot, then steam them in a basket, peel off the bones, and steam until the tendons are tender and the skin is cooked.

Cut the tendons into strips, add pepper, Sichuan peppercorns, refined salt, soy sauce, and chili powder and mix well. Shape into a bowl and steam until the flavor of the ingredients penetrates into the tendons. Pour fresh beef soup into the bowl and sprinkle with green and red pepper segments before serving.

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Braised tendons ingredients: fresh beef tendons, soy sauce, cooking wine, salt, monosodium glutamate, sugar, chicken broth, starch, green onions, oil.

Method: Cut the tendons into long strips; blanch the tendons in boiling water and take them out.

Heat the wok and add oil. Add the green onions and stir-fry. When the aroma comes out, add the tendons and stir-fry quickly to heat the tendons evenly. Add soy sauce, cooking wine, salt, monosodium glutamate, sugar, and chicken stock. After boiling the pot, turn to a small pot.

Simmer for 10 minutes, then heat over high heat, and finally thicken with starch.