1. Raw materials: 50 grams of fresh kudzu root (starch), 100 grams of asparagus, 500 grams of beef tendon, 60 ml of vegetable oil; appropriate amounts of rice wine, garlic cloves, refined salt, soy sauce, ginger slices, and green onion.

2. Grind the fresh kudzu root with a small grinder to get the starch.

3. Wash asparagus and soak in water.

4. Wash the beef tendon, cut it, soak it in water for 30 minutes, explode it in the oil pan several times, put it in a casserole, add rice wine, garlic cloves, and ginger slices, simmer over high heat until it is seven times cooked, and then put it in a casserole. Add asparagus and simmer for 1 hour. Dissolve the kudzu root powder with water, pour it into a casserole, add refined salt, soy sauce, and green onion and simmer until the juice is thick and cooked.