Production method: 1. Cut 600 grams of beef tendon cooked in white brine into thick slices and put them in a buckle bowl. 2. Mix ginger rice, soy sauce and monosodium glutamate into seasoning water, pour it on beef, steam it in a cage for 30 minutes and take it out. 3. Buckle the beef in the soup plate, surround it with 200g blanched cabbage, sprinkle with10g shredded onion and 20g shredded red pepper, and pour 20g hot salad oil.