Wash a whole beef tendon meat and soak it in water for half an hour to remove the blood.

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Soaked beef tendon meat and then rinsed with water 2 to 3 times, put into a large pot with cold water, high heat to boil (water should be more, preferably not over the meat, the pot should be used to use a non-stick kind of pot). Remember to put in cold water and heat the meat with the cool water.

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When the pot is boiling, open the lid and remove the foam.

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It is already very clean.

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Put in the chopped ginger.

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If you feel that there is not enough water, you can add some boiling water. It must be just boiling water. Bring to a boil again on high heat, turn down the heat and simmer for 90 minutes, it's best to turn the meat over 2 times in between, gently using long chopsticks and a spatula together, being careful not to burn yourself.

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Turn off the heat when the time is up, and keep the lid on for about 1 hour before opening it again. This step is simmering and is also very important.

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Remove the meat to a large plate to cool.

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Divide into two portions, wrap in plastic wrap and place in a tupperware box or a more airtight plastic bag in the refrigerator for 3 to 4 hours.

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