1. Prepare ingredients: 1 money tendrils, 6 fennel, 3 fragrant leaves, a little carved wine, 3 ginger slices, 1.5 tbsp light soy sauce, 0.5 tbsp light soy sauce, 1.5 tbsp beer.

2. Treat the gluten first, and remove the excess oil, gluten and miscellaneous meat. It's more beautiful to slice the pot on the plate. If you want to taste it, cut the tendon into three sections.

3, bleeding water. After the water in the pot is boiled, add ginger slices and carved wine, and finally add beef tendon. Turn it over several times with a colander until the beef is firm and the surface turns white. Remember not to take too long, beef will get old easily. After coming out of the water, wash the beef with cold water to remove the dog on the surface.

4. Prepare fennel, fragrant leaves and a little pepper. Other spices, if any, can also be put.

5. Put beef tendon, soy sauce, soy sauce, spices and beer into the teapot. Put the beer here and the meat will be tender. After adding seasoning, you can taste it with chopsticks or add it according to your own taste. Generally, the taste of the pot is heavier than the taste at this time.

6. Turn the pot to stew mode and turn it over several times during the burning process.

7. The pot is cold. If it is to be stored, wrap it with plastic wrap and put it in the refrigerator when it is cold.

8. After thorough cooling, slice and plate.