Cooking Steps

1. 

   Step1:Go to the market and pick up a piece of beef tendon that you love at first sigh

2. 

   Step2:Then soak it in cold water for an hour to calm it dow

3. 

   Step3:Then find out the fork of your house. 360 ° no dead angle fork. It's like that when Rong mammy used to make crape myrtle

4. 

   Step4:The materials to be prepared this time are very simple. Just buy a halogen bag. I don't know what's in the bag very well. Anyway, the package says that it's suitable for stewed chicken, duck, cattle and sheep. It's necessary to remove the smell of ginger and garlic

5. 

   Step5:Let's put the cold water in the pot. Bring it to the boil over high heat. After skimming the froth, let's start to add the seasoning. Ginger and garlic seasoning bag, soy sauce, oyster oil wine, white sugar, edible salt. Pour it into the pot. Then add more water to cover the beef tendon

6. 

   Step6:Cook for about 20 minutes in high heat. Turn to low heat and simmer for 40 minutes. It's time. Use chopsticks to fork the part that you think is the most difficult to start. If you can easily insert it, you can close the fire

7. 

   Step7:Let it spend a night in its own hot sprin

8. 

   Step8:The next day, you can open fire and heat it up before pulling it out. Finally, cut it into your favorite dices, pieces and pieces of silk. You can eat them as you like. It's so delicious that you can't stop