Accessories: lemon, cinnamon, osmanthus fragrans, star anise, garlic and onion.

Seasoning: beer, soy sauce, soy sauce, allspice powder, peanut oil and salt.

Practice:

1, beef tendon is washed and soaked in clear water 10 minutes to remove blood.

2. After pouring off the water, put a little salt, allspice powder and two slices of lemon on the tendon, and marinate it evenly 15 minutes.

3. Add water to the pot and add ginger slices.

4, marinated beef drowning.

5, shower with cold water, add a little oil to the pot, add ginger and garlic and stir-fry the fragrance.

6, add two spoonfuls of soybean sauce stir-fry, add onion, cinnamon, star anise and osmanthus stir-fry until fragrant, and add two cans of beer.

7. Add some soy sauce and soy sauce, add the blanched tendon meat, add a slice of lemon and a little salt, and cook on low heat for 45-60 minutes after boiling.

8. After completely cooling, take out the beef, apply sesame oil on the surface, wrap it in plastic wrap, refrigerate it, and slice it when eating.

Tips:

1. If you like spicy food, you can put dried peppers.

2. The cooking time can be controlled according to personal preference for beef taste.