1. Material selection: choose fresh trotters, wash them, cook them in boiling water for 15 minutes, remove fur and wash them with clear water.

2. Boil: Put the hooves in a boiling pot, keep the water temperature at about 90 degrees, and boil for about 2 hours.

3. Boning: Remove all the phalanges from the cooked hoof, leaving the beef tendon. Add water, salt, sugar, cinnamon, fennel, aniseed, clove and other spices to the sauce pan, bring to a boil with high fire, and then put the beef tendon in the pan and cook for about an hour. After the beef tendon is cooked, it is taken out and cooled to get the finished product.