2. Accessories: 5 grams of sesame.

3. Seasoning: ginger 10g, onion 15g, garlic (white skin) 10g, salt 10g and pepper 2g.

4. 1 soak beef offal (600g), ribs and beef bones (1000g) in cold water for about 1 hour and then take them out;

5, then put it into boiling water to completely scald the blood;

6. Put beef offal and beef bones into a large pot, and add onion, ginger, garlic and enough water;

7. Bring to a boil with high fire, then turn to medium heat and cook until the water in the pot is half, and remove the grease and foam floating on it at any time with a spoon;

8. When the soup is milky white, add beef tendon, simmer for 3 hours, and remove the grease and foam floating on it with a spoon at any time;

9. Cook until the meat is rotten, remove the ribs, scrape the meat off the bones and cut into thin slices;

10, the bones continue to cook until the soup becomes thick milky white broth;

1 1. Put the sliced meat into a bowl, pour in the hot thick soup, sprinkle with chopped green onion and sesame seeds, and add salt and pepper.