2. Boil another pot of boiling water, put the blanched beef brisket and tendons, add green onion, ginger, cinnamon, daikon, coriander, chenpi, white vinegar 1 tsp, high heat boil, turn into a small fire stew about 2 hours until the beef tendons soft.
3. Fish out the meat after stewing.
4. Pour oil into the frying pan and heat it up, then stir fry the dried red pepper segments and peppercorns over low heat.
5. Put in the spicy bean paste.
6. Then put onion, ginger and garlic to turn out the red oil.
7. Put regular bean paste, cooking wine, soy sauce, sugar, a little salt and continue to stir-fry on low heat for about 2 minutes.
8. Pour in the cooked sesame seeds and stir fry for another 1 minute.
9. Stir fry the sauce in the pan to make it thick and sticky.
10. Pour the beef and cramp into the pan and continue to stir-fry over low heat for about 2-3 minutes, until the beef is flavored.
11. Finally, add chicken essence to enhance the flavor. If you just want to eat the beef, you can serve it at this point. If you want to eat it shabu-shabu, pour the soup you cooked the beef in before into the pot, bring it to a boil, and shabu-shabu the various side dishes.