Ingredients: tendon 1 000g, onion 1 root, ginger1root, 3 grams of star anise, 2 grams of pepper, 2 grams of cinnamon and 2 grams of fragrant leaves. 2g Angelica dahurica, 2g dried chili, a little dried hawthorn, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of soy sauce, appropriate amount of cooking wine.

Practice steps:

1. Cut the bought beef tendon from the middle, cut it into pieces of appropriate size, then put it in a basin, soak it in clean water without beef tendon for more than 3 hours, and fully soak the blood in beef tendon, which can reduce the fishy smell of beef and make it easier to taste beef.

2. Cut the green onion into onion segments, slice the ginger, scald other seasonings with hot water, and then control the water to dry for later use.

3. Put water in the pot, put the beef tendon soaked in blood into the pot with cold water, skim off the floating foam after the fire is boiled, add a proper amount of cooking wine and cook for about 2 minutes, then remove it and rinse it with clear water for later use.

4. Put the oil in the pot. When the oil is hot, add onion and ginger slices and stir-fry until fragrant. Then add all spices except hawthorn and stir-fry to get the fragrance.

5. Pour the fried spices into the casserole, and then add the right amount of water. After the fire comes to a boil, add some soy sauce, soy sauce and sweet noodle sauce to taste, and bring to a boil. It is best to choose a pot with good heat preservation to cook beef with sauce, which can reduce the cooking time. If possible, you can also use a pressure cooker, which is more convenient and faster.

6. Add previously blanched beef tendon and 2g dried hawthorn. After the fire is boiled again, turn to low heat, cover the pot and stew for about 40 minutes. After 40 minutes, add salt and chicken essence to taste and cook for 15 minutes. Don't add salt directly when cooking beef, which will make the meat quality of beef dull, and then add salt when the beef is cooked.

7. Use chopsticks to insert beef, which can be easily inserted, indicating that the beef is cooked. Don't take it out in a hurry, let the beef soak in the soup for more than 2 hours to fully absorb the taste of the soup.

8. After the beef is completely tasty, take it out, wrap it in plastic wrap and keep it in the refrigerator.

9. After completely cooling, take out the slices and serve with garlic vinegar juice.