Ingredients: dry cold noodles, tendon of front leg, red tomato, cucumber, coriander, cooked sesame seeds, boiled eggs and homemade spicy cabbage;

Seasoning: Radix Angelicae Dahuricae, Fructus Anisi Stellati, Cortex Cinnamomi Japonici, Pericarpium Citri Tangerinae, Fructus Crataegi, Fructus Zanthoxyli, Onion, Ginger, yellow wine, salt, soy sauce and sugar;

Step by step:

1, first wash the beef tendon, put it in the pot, add all seasonings and cook it until it tastes good 16 hours (equivalent to braised beef), take out the slices, and take out the seasoning with a colander for later use;

2. Soak the dry cold noodles in cold water (soak for 20 minutes), clean them, cook them in boiling water (3 minutes), then rinse them repeatedly with cold water for 3 times until the cold noodles are very refreshing, and soak them in clear water and ice cubes for the last time;

3. Then cut the cold noodles into small pieces with scissors, put them in a bowl, pour the cold noodle soup, then add sliced red tomatoes, shred cucumbers, cut small pieces of coriander, cut the boiled eggs, cut spicy cabbage, then add beef slices and sprinkle with sesame seeds.