Cooking Steps

1. 

   Step1:As shown in the figure below, prepare all the spices (I think the grass fruit, star anise, cinnamon, prickly ash, fennel and Xiangye are indispensable. If you don't have them, you can simply order them.

2. 

   Step2:Put all the spices in the casserole

3. 

   Step3:Pour in three bowls of water

4. 

   Step4:Put in the knotted shallots and flattened ginger piece

5. 

   Step5:Pour in the cooking wine

6. 

   Step6:Raw

7. 

   Step7:Laoshao

8. 

   Step8:Balsamic vinegar

9. 

   Step9:And then add the lollipop

10. 

    Step10:Finally, add salt for seasoning. Don't put too much salt in it. It will taste old and savory. And the water will be less in the process of boiling brine. So don't put too much salt in it. After all the ingredients are put in place, boil over high heat. Turn to low heat and cook for 20 minutes for fragranc

11. 

    Step11:Clean the tendon

12. 

    Step12:Cut two pieces (I'll open the side again because I'm in a hurry

13. 

    Step13:Blanch beef tendon in cold water for 3-4 minutes. Remov

14. 

    Step14:Put the beef tendon in the brine. Boil it in high heat. Turn it to low heat and boil it for 2 hours. Then take it out and cool it. Store it in the refrigerator and refrigerate it

15. 

    Step15:Get up the next morning. Put the tendon in the brine and boil it

16. 

    Step16:Turn off the fire and soak for about 20 minute

17. 

    Step17:Prepare the noodles

18. 

    Step18:Bring the soup to a boil. Keep it flying. Put in the noodles. Keep boiling for about 10 seconds. Then you can fish out the noodles (it depends on the size of the noodles. My noodles are bigger. Some of them can be fished out when they float up.

19. 

    Step19:Take out slices of beef tendon and put them on the soup. Scald two green vegetables. Sprinkle some chives and a few drops of sesame oil.