1. Material: 3 grams of beef tendon, 1 grams of onion, 1 grams of shredded onion, 1 grams of ginger, 1 peppers, 15 grams of pepper, 15 grams of star anise and 2 grams of salad oil.

2. Seasoning: 15 grams of soy sauce, 15 grams of tomato sauce, 1 grams of red yeast sauce, 1 grams of bean paste, 4 grams of sugar, 35 grams of chicken powder and 1 halogen bag.

3. Put the beef tendon in a boiling pot and blanch it until the skin shrinks and the surface is cooked, and then take it out for later use.

4. Heat a wok, pour salad oil, add onion, shredded onion, ginger, pepper, prickly ash and star anise, then add sugar and chicken powder and stir-fry until the sugar dissolves and bubbles.

5. Add soy sauce, tomato sauce, red koji sauce, bean paste, marinated sauce and beef tendon of Method 1, add water (except the weight) to submerge the beef tendon for about 5 cm, cook it with high fire until it boils, then turn to low fire and continue cooking for about 1.5 hours.