Tools/materials: beef tendon, pot, water, onion, ginger, cooking wine, pot, oil, crystal sugar, soy sauce, soy sauce, salt, pot cover, refrigerator.

1. Wash beef tendon and cut it in half. Blanch the washed beef in cold water, add onion, ginger slices and cooking wine to remove the fishy smell, boil, skim off the floating foam, take it out and drain it for later use.

2. Then pour the oil from the pot, add a handful of rock sugar and stir-fry until the sugar color is brown. Stir-fry slowly over medium and small fire. After the rock sugar melts, continue to stir-fry, and the sugar in the pot will turn reddish brown.

3. Then pour boiling water, add onions, ginger, dried peppers, prickly ash, star anise, and a marinade bag.

4. Then start seasoning, soy sauce, soy sauce, cooking wine, soy sauce and salt. After the fire is boiled, add the blanched beef. Cover the pot and stew for 1.5 hours, and then stew for half an hour.

After the time is up, fish out the beef, cool it and put it in the refrigerator for 2 hours. It is not easy to spread when cutting. Delicious spiced beef is ready. The sauce is rich, soft and delicious, and it is suitable for eating and drinking.