The method of sauce beef tendon introduces the cuisine and its efficacy in detail: the recipe of invigorating the spleen and appetizing in Hunan cuisine; the recipe of malnutrition; the taste: five-flavor process; the making material of sauce beef tendon: the main material: 8g beef tendon meat; the auxiliary material: 1g garlic (white skin), 1g coriander, 1g green onion, 1g ginger; the seasoning: 3g monosodium glutamate, 1g white wine, 2g pepper and white sugar. 2. Boil the beef tendon in a boiling water pot, take it out and rinse it, then put it in another pot, add the sauteed onion, ginger and garlic, then add the halogen bag, and marinate the seasoning (3 grams of monosodium glutamate, 1 grams of white wine, 2 grams of pepper, 5 grams of sugar and 2 grams of soy sauce) until the beef tendon is cooked, then take it out and let it cool. 3. Slice the beef tendon and arrange it in a bowl. 4. Clean the coriander, buckle the beef tendon on the plate, and finally, mix the seasoning (2 ml of marinade, 5 g of Chili oil, 3 g of sugar, 3 g of sesame oil, 3 g of soy sauce and 2 g of pepper powder) and pour it on the beef tendon. Tips for making beef tendon sauce: The marinated buns are made of various spice materials, including star anise, clove, cinnamon, dried tangerine peel, Amomum villosum, pepper, cardamom, angelica dahurica, onion, ginger, pepper, etc. These materials can not only make food tasty, but also be helpful for health. Xiaotieshi-Food Xiangke: Coriander: When taking tonics and traditional Chinese medicines such as Atractylodes macrocephala and Cortex Moutan, it is not advisable to take coriander, so as not to reduce the curative effect of tonics.