1, 500g of beef tendon meat, 100ml of soy sauce, 15ml of dark soy sauce, 50g of rock sugar, 2 tablespoons of soy sauce, 4 slices of ginger, 2 green onions, 30 peppercorns, 5 cloves, 2 slices of sesame seeds, 3 star anise, 1 fruits, 1 small piece of cinnamon, 1 piece of peel, 3 dried chili peppers, the old marinade in the right amount.

2, in advance of the old brine from the refrigerator out of melting.

3, will deal with clean beef tendon cut in half, with 1 spoon salt evenly smeared on the beef tendon meat, gently massage with your hands for a while, into the refrigerator to marinate for a day, so that it is flavored.

4, prepare all the seasonings and spices, rinse the spices with water, put into a spice bag, made of spice packet spare

5, will marinate the beef out, rinse with water, put into a pot, add water, boil over high heat, skimming the top of the froth, and then fish out the beef.

6, soak in cold water for 10 minutes to make the meat more firm.

7, take a deep pot, in turn, into the spice packet, peel, ginger and scallion and all the seasonings, and then add 1 small can of old brine, injected into the right amount of water, the water should be enough to not have over the beef block, high heat to boil, soak the tendon out into the pot, cover the lid, high heat to open to a small fire stew for about 90 minutes.

8, will cook the beef block out, drained, cooled at room temperature air-drying two hours, this can make the taste of beef sauce more firm and strong.

9, the air-dried beef blocks again back to the brine pot, cook for 15 minutes to 30 minutes or so, to the flavor can be.

10, will cook the meat out of the cool, and then sliced plate, if you feel bad cutting, you can put into a plastic box, into the refrigerator half an hour before cutting, so that the tendon cut more thin and better.

11, eat, and then mix a small bowl of sauce for dipping.