Ingredients: 700g beef tendon.

Accessories: 60g of light soy sauce, cinnamon 1 root, pepper 15, tsaoko 1 piece, crystal sugar 1 piece, clove 1 bar, orange peel 1 piece, and light soy sauce/kloc.

Steps:

1, wash the tendon, soak it in blood several times, 15 minutes or so, change the water and pour out the soaked blood.

2. Prepare the ingredients.

3, add water to the casserole, put the raw beef tendon and all the ingredients in, and boil over high fire.

4, boil, skim off the floating end.

5. Turn from high fire to low fire 1 hour.

6, close to a pound and a half of beef, cooked only 8 more.

7. omit the spices, and let the beef and marinated soup cool in the refrigerator for one night.

8. Slice the juice and put it on the plate.