Beef tendon 2.5kg ginger 250g onion1June laurel leaf 2g pepper granules 2 tsp rice wine 100ml water.

working methods

Step 1 1

Cut the beef tendon into large pieces and blanch it to remove blood.

Step 22

Peel and slice ginger. Divide the shallots into two bundles and tie them.

Step 33

Put all the ingredients into the pot, add the clear water that covers the ingredients, bring to a boil over high fire, turn to low heat and stew until the beef is soft and rotten, and finally add appropriate amount of sea salt to taste.

Step 44

After filtering the soup, it is finished.