Raw materials: beef tendon 1000g, yellow sauce 250g, a little soy sauce, half of meat buckle missing, pepper 20g, aniseed 25g, cinnamon 3 small pieces, fennel 10g, cloves 2, ginger 100g, onion 1 root, salt.

Practice: Wash the beef tendon, heat the pot to drain the oil, fry the yellow sauce until cooked, put it in clear water and pour it into the pot before releasing the cattle. I've been using a pressure cooker to make it bleed 10 minutes. When I turn off the fire, I will put salt, cook 12 minutes, turn off the fire, and then take out the meat and slice it. Soy sauce is colored, don't put too much.