1. Wash the fresh beef ribs, soak them in clear water for half an hour, and drain.

2. Take a pot, add a proper amount of water, bring it to a boil, and add beef tendon.

3. Blanch and wash for later use.

4. Hot pot, pour the right amount of oil and add ginger slices.

5. Heat to 80%, then pour in the beef ribs, stir-fry for about 1 min, and serve the wine.

6. Sprinkle a little rock sugar, stir fry and add some soy sauce and soy sauce to color the beef ribs.

7. Put the seasoning into a non-woven bag and add hot water, so that the cowboy bones can't get through.

8. After the fire boils, simmer on low heat for 1.5 hours until the meat is crisp and rotten.

9. After collecting the juice, sprinkle a little chicken essence and a proper amount of chopped green onion and mix well. Serve.