Wake up the dough first, then wash it in water like washing clothes, rub your hands, and slowly wash out the starch in the noodles, leaving gluten like a net. In fact, it is the fiber in flour. The first one is beef tendon, 600g beef tendon, 2 shallots, 2 slices of ginger, 4 slices of star anise, 2 Chinese cabbages, 1 tablespoon cooking wine, 3 tablespoons soy sauce, half a tablespoon sugar, half a teaspoon salt, 10 cup of water. The whole beef tendon is burnt. 2. After the pressure cooker is cooled, open it, add other seasonings, cook for another 20 minutes, and then turn off the fire. 3. Boil half a pot of water, add noodles to cook, take them out and put them in a bowl, then wash the cabbage, cut it into small pieces, scald it with boiling water, take them out and put them in a bowl. 4. Add a little burnt beef tendon and finally sprinkle with chopped green onion. Tip 1. Beef tendon is not easy to cook, so it takes less time to use a pressure cooker. 2. Noodles are not limited, just choose according to personal habits and tastes. The second kind is noodles made of gluten, which is a specialty of Shaanxi. The third kind is "cold noodles" in the northeast: actually, it is called "Korean cold noodles", and some people call it beef tendon noodles. This noodle is as tough as beef tendon. Pour it with ice water (with ice) made of vinegar, sugar and salt, and add pepper and ice.