Cooking Steps

1. 

   Step1:Put the tendon in cold water. Boil for a while. When the foam rises, pour out the water. Wash the tendon.

2. 

   Step2:Wash the beef tendon and then put it into the pot (remember to wash the pot as well). Put in cooking wine, fennel, cinnamon and red pepper. Water as long as it is not over the beef tendon. Boil first. Turn to a small heat and simmer slowly. About an hour. Until the thickest part of the beef tendon. It can be easily inserted with chopsticks.

3. 

   Step3:At this time, add old soy sauce (for coloring), raw soy sauce (for tasting), and ice sugar. It depends on the taste of each family. After the big roll, continue to dry the soup slowly with a small fire. Turn the tendon several times during the period. Watch carefully to avoid drying the soup. (at this time, it's the most easy to neglect. Please keep the pot) the coloring process is about 45 minutes to 1 hour. You can turn off the fire when you see the soup is almost ready.

4. 

   Step4:Take out the whole tendon, slice it and put it on a plate after cooling. Pour the sauce on it and serve. (when the tendon is hot, it's easy to cut it off. Cool it down quickly. Put it in the refrigerator and refrigerate it before cutting.)