Prepare food in advance: beef tendon, garlic, ginger slices, green onions, spices (star anise, galangal, cinnamon, dried peppers and fennel), rice wine, old rock sugar, soy sauce, oil consumption, monosodium glutamate, Shaoxing carved flowers, salt and vegetable oil. Operating steps: 1. Prepare the necessary seasoning, clean it, cut the beef tendon into pieces, and then cut it into pieces. Peel garlic and cut into pieces, slice ginger, and tie green onions into onion knots for later use; Prepare some seasonings: star anise, galangal, cinnamon, dried pepper and fennel; Boil a pot of boiling water in advance for later use; 2. Take out the pot, put a small amount of cold water into the pot, put the washed beef tendon into the pot with cold water, add a few pieces of ginger and a small amount of rice wine, cook until it is hot, then skim the foam from the pot and cook for another 3 minutes. After 3 minutes, remove the beef tendon, rinse it with warm water and drain the water for later use. 3. Take out the pot again, put a proper amount of vegetable oil into the pot, add a dozen old rock candy when the oil is boiled, stir-fry the old rock candy with low fire, cook until a large number of bubbles appear in the sugar paddle and turn into lemon yellow, pour in a little cold water, stir-fry the sugar color after boiling, and put it in a bowl for later use.
4. Put a proper amount of vegetable oil into the pot, add the fish paste and ginger grains cut into small pieces, stir-fry with low fire to get the fragrance, then pour in the cooked beef tendon, stir-fry the moisture on the surface of the tendon, stir-fry a part of vegetable oil in the tendon, then pour in the pre-fried sugar color, stir well, add the appropriate amount of boiled water in advance, and pour in the prepared fragrance. Add a proper amount of salt, soy sauce, oil consumption, monosodium glutamate and Shaoxing carved flowers, mix well, cover, simmer for 1 hour, and when it is boiled for 40min, take out the seasoning and onion ginger from the pot without stewing; 5, 1 hour, open the lid, open the fire to collect the juice, stir-fry constantly, and after the juice is collected until it is thick, turn off the fire and take it out of the pot, put it on the plate, and add fragrant lai at the end to refresh it. This home-cooked braised beef is ready, with bright color and crispy beef and mutton, which is very appetizing at first sight. Tip: 1, keep the fire slow when cooking sugar. It is easy to scorch the fried sugar color when the fire is bigger, and the sugar color on the beef tendon will be a little bitter, which will damage the taste. 2, burdock stew time should be enough, slow stew 1 hour, otherwise beef tendon is difficult to chew.