2. Boil another pot of water, throw an octagonal, cut the tsaoko in half, throw it in, pat a piece of ginger and cook for 40 minutes.
3. Pick up the steak and drain it (don't pour the soup! !
4. Heat the wok and stir-fry the minced ginger, garlic and dried Chili with a little oil.
5. Add beef tendon and stir fry over high heat. Some places are a little burnt. Add wine and soy sauce.
6. Stir the seasoning evenly, and then pour in the cooked soup of beef ribs until there is about one bowl left in the soup (usually 10 minute).
7. Add oil, stir fry and collect juice.