The first step: first of all, soak the beef tendon in blood, this process will take about a day or more, marinate with spices and cooking wine, seasoning soaked for more than a day.

Step 2: Put the beef big bone in a pot to boil, simmer on low heat for 4 hours, then add the butter.

The third step: the soup is well seasoned, and then fried sugar color, fried sugar color added to it, and then put the soaked meat to cook on it. The core is still the secret spices, cooking preserved beef spices this is the most critical, the most demanding.

Cook on low heat for 1.5 hours, then simmer for 1 hour, and then open the fire to cook for 30 minutes, and then simmer, it can be! Do a good job of preserved beef, the color is very pleasant, red, the key is to eat the aroma and rich, the taste is very good.