The practice is as follows:
1, beef tendon meat, use a toothpick to puncture some small holes on the surface of beef, then put it in a basin and soak it in appropriate amount of water for about an hour.
2, from the pot, pour the right amount of water, put the soaked beef into the pot, add the right amount of onion and ginger, cooking wine, boil the pot with high fire, cook for about 5 minutes, remove the beef and rinse it with water again for use.
3. Pour a proper amount of cooking oil into the pan, heat the oil to 50%, add chopped onion, ginger, garlic, dried pepper and yellow sauce, stir-fry the fragrance, add a proper amount of water and boil the pan with high fire.
4. Prepare a spice bag, and put eight spices, namely star anise, pepper, pepper, cinnamon, clove, cardamom, Amomum tsaoko and fragrant leaves, into the bag in turn. Then the seasoning is wrapped in the mouth and put into the pot for cooking.
5. Put the washed beef into the pot, add appropriate amount of edible salt, soy sauce, soy sauce, and then cover the pot and cook for about one and a half hours with medium and small fire. Don't lift the lid halfway, so as not to affect the taste of beef.
6. After the beef is cooked for one and a half hours, start to collect the juice with high fire. When the soup in the pot is thick, turn off the fire. Don't hurry to take out the sauced beef and soak it for 5 hours so that the beef will be more tasty.
7. Put the soaked beef into the refrigerator for refrigeration, so that the cut beef will not be loose.