1. Soak the beef tendons in water, add appropriate amount of white vinegar, soak for a longer time, change the water several times during this period, and soak all the blood out.

2. Pour the beef tendons into a pot under cold water, bring to a boil, drain off the blood, and wash.

3. Put the washed beef ribs into the pressure cooker, add water to cover the beef ribs, add onions, ginger, aniseed and a little white wine, put on the steam and press for 40 minutes, then simmer for 20 minutes. That's almost it. If you are using an ordinary pot, bring it to a boil over high heat, then turn down to low heat and simmer for 1.5 to 2 hours, then don't open the lid and simmer for about 40 minutes.