Material: 500g beef tendon.

Accessories: 2 shallots, 1 piece of ginger, 1 coriander, 3 cloves of garlic, 20g of soy sauce, 5g of sesame oil and a little of cooked white sesame seeds.

Step 1. Beef tendon meat contains beef tendon, which is especially delicious after boiling and slicing. Soak it in water for an hour, and then wash off the blood.

Step 2, put the beef into the stew pot, add enough water, and there will be foam after boiling, and clean it.

Step 3: After skimming the floating foam, add the onion knot and ginger slices, cover and stew for 2 hours.

Step 4, after 2 hours, clip the onion and ginger.

Step five, chopsticks can be easily inserted. When the beef is cooked, you need a bowl of thick beef soup.

Step 6: When the beef is cold, wrap it tightly with plastic wrap and put it in the refrigerator for more than 4 hours. Hot beef tends to fall apart when it is cut.

Step 7: There is beef tendon in the beef, and the cold beef tastes particularly good.

Nutritional value of beef;

1. Beef is rich in sarcosine: the content of sarcosine in beef is higher than any other food, which makes it particularly effective for muscle growth and strength enhancement. In the first few seconds of training, sarcosine is the source of muscle fuel, which can effectively supplement adenosine triphosphate, thus making the training last longer.

2. Beef contains vitamin B6: The greater the demand for protein, the more vitamin B6 should be added to the diet. Beef contains enough vitamin B6, which can help you enhance your immunity and promote the metabolism and synthesis of protein, thus helping your body recover after intense training.