Accessories: star anise 1 piece, tsaoko 1 piece, ginger 1 piece, fragrant leaves, nutmeg 1 piece, angelica dahurica, pepper, soy sauce, soybean sauce, sweet noodle sauce, rock sugar, salt, broth, etc.

1, wash the beef tendon and massage it with your hands.

2. Sprinkle with salt and pepper, massage evenly, cover with plastic wrap and put in the refrigerator for curing 1-2 days.

3. Wash the pepper off the beef that has been marinated for at least one day, cut it into large pieces, put cold water into the pot, add onion and ginger cooking wine, boil it properly, and take it out.

4. Prepare spices: star anise, Amomum tsaoko, ginger, fragrant leaves, nutmeg, angelica dahurica and pepper.

5. Stir-fry the spices in step 4 with low oil.

6. Add appropriate amount of broth and cook.

7. Put soybean sauce and sweet noodle sauce (the ratio is 2: 1), soy sauce and rock sugar in turn.

8. Bring to a boil with high fire for 10 minute, then throw in the blanched beef tendon, add appropriate amount of salt, and cook for 2 hours, which can be easily penetrated with chopsticks to ripen.

9. Soak the beef in the marinated soup overnight to taste.

10, this is marinated meat.