1, 500g beef tendon, onion, ginger and garlic 1 0g, a little fragrant leaves, a little cinnamon, a little star anise, soy sauce 1 tablespoon, 2 tablespoons soy sauce, salt 1 teaspoon, chicken essence 1 teaspoon and pepper powder/kloc.

2. Soak the beef tendon in water for 4 hours, and change the water frequently to remove the odor. Put cold water in the pot and blanch for about 5 minutes; Taking out and cooling, and tearing off the tendons and skins; Cut along the beef grain, the thumb thickness is the most suitable; Add onion, ginger and garlic; Illicium verum; Fragrant leaves; Cinnamon bark; Boil in cold water for 20 minutes; Then add soy sauce; Cooking wine; Stew the soy sauce on low heat for 40 minutes; Take out the beef strips, air-dry them on the balcony for 4-8 hours, and turn them over constantly; Air-dried beef jerky can be fried with 50% hot oil for 2-3 times, each time for about 3 minutes, according to the degree of hardness you like. Put oil in the pot and saute the Chili noodles; Pepper noodles; Pour in beef jerky and add salt; Chicken essence, stir well.