1. Wash beef tendon, cut it into three sections, put it in warm water, boil it and cook it for 5 minutes;

2. Take it out and wash it, and soak it in cold water for 30 minutes to make its meat firm;

3. Add 1/2 tablespoons of scallion, ginger slices, allspice powder, thirteen spice powder, 1 salt, 2 tablespoons of light soy sauce, 5 tablespoons of rock sugar, 1 soy sauce, 2 tablespoons of cooking wine and water (the amount of water is just less than that of diced beef) into the pot, and then boil.

4. After cooking on high fire 15 minutes, turn to low fire and cook for 50 minutes or until chopsticks can be inserted into the meat, indicating that it is cooked. 5. Take out the meat and dry it naturally for 2 hours;

6. Reheat the salt water, add the cooled meat pieces and simmer for 30 minutes-the second sauce. Take out the pan to cool, slice and plate. You can put red and green filamentous vegetables to increase the appearance.