Beef tendon 1 piece (about 1000g), yellow sauce 1 00g, 3 tablespoons of cooking wine (45ml), pepper 1 teaspoon (5g), cinnamon 1 piece, and soy sauce/kloc.

Practice:

1. Wash the dirt on the surface of beef tenderloin with running water, put the whole piece into a cold water pot and cook it with strong fire. After boiling, skim the blood foam on the water surface, and skim it while cooking for about 15 minutes, and the blood in it will be removed. Remove the meat and drain.

2. Put beef tenderloin into a soup pot, add hot water until it doesn't touch the meat surface completely, add soy sauce, yellow sauce, salt, sugar, cooking wine, onion, ginger slices and pepper, aniseed and cinnamon in gauze bags, cover and cook for half an hour, then simmer over low heat for more than 2 hours, and finally lift the lid and stew over high fire for 15 minutes to make the meat pieces.

3. Take out the beef tendon, put a pair of chopsticks on the big bowl, and drain the meat on it to cool.

4. After the beef is completely cooled, the surface is tight, so it can be sliced. When cutting, it should be opposite to the direction of shredded pork fiber, and it can be loaded on the plate.