1. Wash the tendon in cold water and cut it into 3cm cubes.

2. Peel potatoes and carrots and cut them into 3cm hob blocks. Ginger is sliced.

3. Put the beef pieces into the pot, add cold water, cook for 2 minutes, and take out the beef pieces.

4. Put the beef into a casserole, add star anise, cinnamon, fragrant leaves, soy sauce, cooking wine, tomato sauce, scallion and ginger slices, pour water into the casserole, bring to a boil with high fire, then turn to low heat and simmer for 6 minutes.

5. Put potatoes and carrots into the casserole, add salt, and simmer for 2 minutes with low fire.

materials: 2 potatoes (about 4g), 5g beef tendon, 3 star anise, 1 cinnamon, 2 fragrant leaves, 2g tomato sauce, 2 tablespoons soy sauce and cooking wine (3ml), 1 carrot, 1 scallion, 1 ginger (about 5g) and 1 teaspoon of salt (5g).

Stewed potatoes with braised beef tendon are as follows:

1. Rinse beef tendon with cold water and cut it into 3cm cubes.

2. Peel potatoes and carrots, wash them and cut them into 3cm hob blocks for later use, and cut ginger into thin slices.

3. Put the beef pieces into the soup pot, add enough cold water, and the amount of water completely submerges the beef pieces. After boiling on high fire, continue to cook for 2 minutes, and then take out the beef pieces after the blood foam is completely separated.

4. put the beef pieces into a casserole, add star anise, cinnamon, fragrant leaves, soy sauce, cooking wine, tomato sauce, scallion and ginger slices, then pour water into the casserole, bring it to a boil with high fire, and simmer for 6 minutes.

5. Finally, put the potato hob and carrot hob into the casserole, add salt, mix well, and simmer for 2 minutes.