1. Raw materials 1. Main ingredients: 500 grams of beef tendon and 500 grams of beef brisket.

2. Accessories: 30 grams of ginger, 5 grams of cinnamon, 7 grams of angelica root, 2 star anise.

3. Seasoning: 30g soy sauce, 30g Shaoxing wine, 3g MSG, 3g refined salt.

2. Preparation method 1. Cut the beef tendon and brisket into large pieces, blanch them in a boiling water pot to remove the fishy dirt, remove them and put them in a casserole.

2. Put 1250 grams of water in the pot again and bring to a boil. Add ginger slices, cinnamon bark, angelica root, star anise, soy sauce, Shaoxing wine, refined salt, and MSG. Boil briefly, then pour into the beef casserole, cover, and cook over high heat.

Turn on the heat and simmer over low heat until the beef is crispy and the soup is thick.

Features: The soup is thick, fragrant and nutritious. It is a favorite snack of Quanzhou people.