500 grams of beef tendon.

200 grams of auxiliary Chinese cabbage.

condiment

2 tablespoons salad oil, salt, soy sauce, rock sugar, monosodium glutamate, onion, ginger, star anise, cinnamon, sesame oil, starch, sugar, 1 tablespoon yellow wine, pepper and pepper.

Braised beef tendon

1. Cut beef tendon into 6.6 cm long sections, roughly cut it to make it uniform, then blanch it in boiling water, take it out and drain it.

2. Shred the cabbage, add a little oil, refined salt and monosodium glutamate, and stir-fry over high heat until cooked.

3. Heat the wok, add the base oil, onion, ginger, star anise and cinnamon, burn Shao wine, soy sauce, white sugar, crystal sugar and refined salt, add the soup to boil, then add the beef tendon, skim off the floating foam, and reduce the heat to taste. When the soup is thick, remove the star anise and cinnamon and add monosodium glutamate and pepper.