1. Wash the tendons and soak them in cold water.

2. Seasoning: onion ginger, fennel, star anise, clove and tsaoko.

3. Blanch the soaked tendons with hot water and skim off the floating powder.

4. Remove the calf tendon floating on it, wash it with warm water and remove the tendon floating on it.

5. Add enough water to the pot, add the tendrils washed by blanching, and add seasonings such as onion ginger, star anise and tsaoko.

6. Cook on a big fire, and cook on a small fire.

7. Simmer 1 hour or so, add a little salt and continue to simmer.

8. Stew until it can be easily pierced with chopsticks, and turn off the fire with a little resistance.

9. Cut into thin slices, cool naturally and put in a plate.

10. When the beef tendon is cooked, only a little salt is added to make the bottom taste, and it needs to be dipped when eating; Chop onion, garlic and green garlic respectively.

1 1. Put the chopped green garlic, garlic and chives into a bowl, add Chili powder and pour in cooking oil to stimulate the fragrance.

12. After the aroma is stimulated, add balsamic vinegar, sesame oil, monosodium glutamate, sugar and soy sauce in turn and mix well to make juice.