Recipe method: 1. Rinse beef tendons, cut into pieces and soak in water for half an hour. 2. Put cold water into the pot, bring to a boil over high heat, and continue to boil for 5 to 10 minutes to fully remove the blood and odor. 3. Remove and rinse with cold water.

Remove the scum on the surface and soak it in cold water for 10 minutes to tighten the meat. 4. Rinse all the spices, put in the seasoning bag, cut the green onion into sections, and set aside. 5. Pack the green onion, ginger and spices into the pot, and bring to a boil over high heat. 6.

Add beef tendons and cooking wine, bring to a boil over high heat. 7. Add light soy sauce, dark soy sauce and soybean paste, turn to medium heat and simmer for half an hour. 8. Then turn to low heat and simmer for 40 minutes. Add salt and sugar to taste, and continue to simmer over low heat for 20 minutes.

Minutes 9. If you can easily penetrate the beef tendon with chopsticks, turn off the heat. 10. Take out the beef tendon, let it cool, and let it air dry naturally for two hours. 11. Bring the marinade to a boil again, add the beef, and simmer over low heat for 20

Turn off the heat after 12 minutes. Let cool and then slice it into slices. You can also soak the beef tendon in the brine for a few more hours to make it more flavorful. You can also take it out and store it in the refrigerator. 13. After filtering the brine, let it cool and store it in a clean glass container.

in the refrigerator and stored in a sealed container. It can be used repeatedly. You only need to add water and some spices the next time you use it. If it is not used for a long time, it needs to be frozen.