1. Material: one beef tendon, 3-4 shallots, appropriate amount of salt, one piece of ginger, 4g of sugar, appropriate amount of pepper, a little corn starch, 0/-2 potatoes and one dried radish.

2. Slice the beef tendon after cleaning, rinse it with water, grab it by hand, squeeze out the blood, and marinate the beef with shredded ginger/Jiang Mo, salt, a little sugar, pepper, oil and corn flour for half an hour. Garlic powder and cooking wine can be added, but it is not recommended to add them if they are not processed immediately, and they can be added on the day of processing. Garlic powder and wine will affect the meat structure;

3. Peel and slice the potatoes. Prepare a big plate, you can spread lotus leaves first, and then spread potato chips. After the water in the pot is boiled, the potato chips are steamed 10 minutes.

4. Steam the potato chips, take out the plates, leave them for a few minutes, and let them cool. When it's not so hot, spread a thin layer of beef and sprinkle some dried radish, or shredded kohlrabi and chopped green onion. Then boil the water in the pot and start steaming. At this time, don't go away. Beef is cooked quickly when sliced, but it will harden when steamed too much, so time is very important. Boil the water and steam for 90 seconds.