You can make brain stew, which is very delicious. The specific methods are as follows for your reference. First, prepare the materials: Bunao 1000g, 2 teaspoons of soy sauce, 4 teaspoons of soy sauce, 3 slices of star anise, 2 teaspoons of cinnamon 1 slice, 2 teaspoons of Pixian bean paste, fennel 1 teaspoon, 5 dried peppers, 3 slices of fragrant leaves, 3 slices of Amomum tsaoko and 65440 slices of Alpinia officinarum.

1. Cut the muscle-headed bannao into pieces and soak it in clear water for 3~4 hours to remove blood.

2. Prepare seasoning; 3 pieces of star anise, 3 pieces of cinnamon 1 piece, 2 teaspoons of Pixian bean paste, 6.5438+0 teaspoons of fennel, 2 pieces of clove, 5g of dried tangerine peel, 6.5438+0 pieces of Amomum tsao-ko 1 piece, 6.5438+0 pieces of Alpinia officinarum, 3 pieces of Amomum tsao-ko, 3 pieces of fragrant leaves, 5 pieces of dried pepper and a proper amount of onion ginger.

3. Take out the soaked tendon and wash it, then put it in the pot, pour in the right amount of water, and add the onion and ginger to boil.

4. After boiling, remove tendons and brains and wash them for later use.

5. Heat hot oil in another pot, add Pixian bean paste to stir-fry red oil, and then add onion ginger, cinnamon, star anise, dried pepper and other seasonings to stir-fry the fragrance.

6. Then pour the beef tendon and stir well.

7. Stir fry evenly, pour all the ingredients into the saucepan, heat the water without ingredients, and then simmer for about 90 minutes.

8. Stew until the beef tendon is soft and glutinous, then turn off the fire and take out the pot.