First of all, we should start with the selection of beef tendon. When selecting beef tendon, we should first look at the color. The bright color is relatively fresh meat. If the color is dim or black, don't buy it. You can smell the fresh beef tendon when selecting it. If you smell the smelly meat, you must not buy it. Finally, you should pinch it with your hands. If the meat quality is soft and chewy, it will not recover immediately. It is the meat that has been left for a long time. It is not recommended to buy it.

After buying the beef tendon, soak it in clear water for half an hour. The purpose of this step is to soak out excess blood, then blanch it in cold water, add cooking wine after boiling, continue to cook for 15 minutes, and then take it out for cooling.

Then, add the base oil and rock sugar to stir-fry the sugar, and when the sugar color is boiled. Boil it into liquid.

After boiling, add hot water to boil it, then add scallion, ginger, cinnamon, star anise, angelica dahurica, fragrant leaves, dried Chili, soy sauce, oyster sauce, then put the previously blanched tendon in brine, boil it over high fire for 2.5 hours, then take it out and cool it. Don't soak it in the brine for too long after cooking.