Steamed and stewed two practices are suitable for beef tendon meat.

Main Ingredients: 3 pieces of beef kanji

Accessories: 1 scallion, 6 slices of ginger, 2 cinnamon sticks, 5 slices of allspice, 5 star anise, 1 grasshopper, 5g of cumin, 5g of licorice, 1 tsp of thirteen spices, 1 tbsp of dark soy sauce, 3 tbsp of soy sauce, 4 tbsp of cooking wine, 260g of rock candy, 6 tbsp of salt, water, and cilantro leaves.

1: Wash the beef tendon.

2: Cut each strip into three big pieces.

3, the pot of water to warm, put the beef tendon, high heat until the water boils and then turn to low heat to cook for 5 minutes.

4, fish out and wash, put into cool water to soak for half an hour.

5, prepare the spices.

6, put the fragrant leaves, star anise, cumin, licorice, grass nuts into a disposable spice bag. Cut the green onion into segments and slice the ginger.

7, pot pour into the appropriate amount of water, put the spice bag, cinnamon, ginger, scallion. Add thirteen spice powder, dark soy sauce, soy sauce, cooking wine, rock sugar, salt.

8, high heat boil, turn to low heat and cook for 15 minutes, made of five-spice marinade.

9, pour in the soaked beef, boil over high heat, then turn to low heat and cook for another 50 minutes, until the beef can be easily pierced with chopsticks.

10: Drain and let dry naturally for 2 hours.

11: Bring the five-spice marinade to a boil over high heat again, pour in the dried beef, bring to a boil, then reduce heat and cook for another 30 minutes.

12, beef put until not hot when sliced.

13, plate, arrange cilantro leaves, finished.