Ingredients

Beef tendon 300g, tripe 300g, beef tendon 500g, beef peper 300g, kale 60g, knife-shaved noodles, 4500cc braised soup, 3g ginger, 5g chopped green onion, 3cc sesame oil

Methods

1. Put the tendon into a pot and pre-cook it for 20 25 mins with the amount of water that has submerged it. The beef tendon is pre-cooked with the amount of water that has submerged the tendon for 20 25 minutes, remove and cut into pieces and set aside.

2. The tripe and beef tendons were all boiled in boiling water, then cleaned and cut into pieces; the beef peplum was boiled in boiling water, then cut into thick strips and set aside.

3. The first and second methods will be to cook the beef tendons, tripe, beef miscellaneous tendons and beef leaves with the braised soup head for about 25 30 minutes.

4. Knife-shaved noodles, kale boiled in boiling water until cooked, put it into the soup bowl, add all the soup ingredients in Method 3, add chopped green onion, ginger, sesame oil before serving.