1. Cut the bought beef tendon into large pieces and soak it in clear water for 2 hours. Remember to change the water halfway.

2, soy sauce sweet noodle sauce for use

3. Star anise, cinnamon, fragrant leaves, dried peppers and prickly ash are prepared and wrapped in a discharging bag.

4. Slice the onion and ginger for use

5, cold water into the beef tendon meat, add cooking wine ginger to remove blood foam, water blanch, rinse with warm water, soak in cold water for ten minutes, until the temperature drops.

6. Take another pot, add cold water, add beef tendon meat whose temperature has dropped, bring it to a boil over high fire, add ginger slices and green onions, add a proper amount of soy sauce and thirteen fragrant rock sugar salts, and then simmer for about an hour.

7. Chopsticks can penetrate meat.

8. Change the meat into a small pot, then put it in the refrigerator and soak it in salt water for about 6 hours or overnight. Sauced beef must be soaked in salt water for a long time in the refrigerator (low temperature) if it wants to taste.

9. Take out the slice. Juice mixing: raw garlic vinegar and sugar.

There is skill in cooking well, and every dish of mine has a little trick. You can check my menu directly by searching for "Douguo"!

Remember to pay attention to this cookbook! Please leave a message below and share your suggestions on this delicious food.