Preparation materials: beef tendon 1000g, a small handful of peppercorns, 2 grass nuts, a strip of cinnamon, a small handful of cumin, 2 star anise, 4 slices of ginger, 2 sections of scallion, sea salt in moderation, 3 spoons of vinegar, 2 spoons of soy sauce, a number of crushed peanuts, a number of white sesame seeds ripened, a small handful of green onions, 2 spoons of chili oil

Making Steps:

1, the tendon should not be washed, rubbed with coarse salt, rubbed. Massage, pour two spoons of Meiji soy sauce, continue to massage, then seal and put in the refrigerator for three days, during which every day to take out and turn over.

2, three days later, wash the meat with water. Prepare the spices.

3, pour water into the pot, all the spices, and bring to a boil.

4, boiling water into the marinated tendon, skim off the foam.

5, cover and simmer for 2 hours.

6, turn off the fire after the lid is still not open, natural cooling, and then drained out, refrigerator overnight.

7, slice, the thinner the better.

8, mix a sauce, vinegar, soy sauce, chili oil, a little water.

9, the sauce drizzle, sprinkle with crushed peanut sesame seeds, chopped green onion, finished.