Information: 1. 1 piece of beef tendon meat (about 1000g), 100g of yellow sauce;

2. 3 tablespoons of cooking wine (45ml), 1 teaspoon of peppercorns (5g);

3. 1 small piece of cinnamon, 1 tablespoon of soy sauce (15ml);

4. 2 teaspoons of salt (10g), 1 tablespoon of sugar (15g), 1 small piece of ginger, 2 star anise, 1 large white onion. 2 grains, 1 large white onion.

Operation:?

First: use running water to wash the beef tendon meat surface dirt, the whole piece into a pot of cool water over high heat, boil the blood foam skimming off the surface of the water, skimming while cooking, about 15 minutes or so, the blood in the inner water will be clean. Fish out the meat to drain.

Second: put the beef tendon meat into the soup pot, add hot water to completely missed the surface of the meat, put soy sauce, soy sauce, salt, sugar, cooking wine, green onion, ginger, and the shape of a gauze bag into the peppercorns, dai miao, cinnamon, cover the lid and cook for half an hour on high heat, and then adjust the heat to simmer for more than 2 hours, and then finally uncovered the pot and simmered for 15 minutes on high heat, so that the meat pieces are uniformly flavored.

Third: Fish out the beef tendon meat, set a pair of chopsticks on a large bowl and place the meat on top to drain and cool.?

Fourth: Once the beef is thoroughly cooled and the surface is tight, it is ready to be sliced. Cutting should be against the direction of the meat fibers, and bearing thin slices on the plate can be.