One

1. Beef, tendon, tendon, and tendon *** 1500 grams, cut into pieces of about 3 cm.

2. Cut the potatoes into long strips with a knife, cut the carrots into thick slices, and wash the mushrooms.

3. Mix sesame paste, chive flowers, fermented bean curd, and chili oil according to taste to make a seasoning dipping sauce.

1. Boil the oil in a large iron pot, add ginger slices, garlic cloves, scallions and bean paste, stir-fry, add half a pot of water and bring to a boil.

3. Put all the roasted tendons and brains into the pot, add appropriate amount of chicken essence, miso, jujube, nutmeg, wolfberry, pepper, aniseed, Sichuan pepper, bay leaves, amomum villosum , cumin and other seasonings, bring to a boil over high heat.

4. After boiling, simmer over low heat for 4 hours, then turn off the heat and simmer for a few minutes.

5. Place potato pieces and carrots on the bottom of a large casserole, add a few shiitake mushrooms, put the cooked tendons and tuna into the large casserole and continue to simmer until it boils. At the same time, you can rinse the product while eating.

Two

1. Soak the beef tendons in water for 3 hours to remove the blood, then cut into pieces;

2. Soak the soybeans in water;

< p>3. Put the soaked beef tendons into cold water in the pot, add onions, ginger, and garlic (cut into thin slices), blanch until bubbling, remove and drain;

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4. Heat the oil pan, stir-fry the red oil in the bean paste over low heat, add onions, ginger, cinnamon, star anise, dried chili peppers, bay leaves, nutmeg, tangerine peel, grass fruits and fennel and stir-fry. Fragrance;

5. Stir-fry beef tendons until top color, add light soy sauce, light soy sauce, rock sugar, and cooking wine;

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6. Pot Pour hot water into the medium, add soybeans and salt, submerge the beef tendons, bring to a boil over high heat, and simmer over low heat for about 2 hours; 7. Turn off the heat after the beef tendons are tender.