Cooking Steps

1. 

   Step1:Cut 1kg beef tendon into five pieces. I like to cut it under the condition of incomplete thawing. It's better to cut it. After the water is injected into the water tank, the tendon is put into the immersion tank to remove the blood water. Generally, the soaking time is about 1 hour in summer and nearly 2 hours in winter. When soaking, turn over the tendon at an interval of 20 minutes. Let the blood on the tendon fully disperse.

2. 

   Step2:Wash the tendon after removing the blood. Put it into a pot with cold water and blanch it.

3. 

   Step3:When the water boils, there will be a lot of blood powder. In this way, the smell will be removed and the filth will be removed. Then pull out the tendon.

4. 

   Step4:Put the boiled tendon into the water tank and rinse it agai

5. 

   Step5:Put it in a casserole. Add cold water just before the beef tendon. Stew it over high heat.

6. 

   Step6:After boiling, open the lid and use a spoon to remove the blood floating on the water.

7. 

   Step7:Remove the end of the blood. Add five pieces of ginger and four pieces of garlic. Continue to stew.

8. 

   Step8:Simmer for 1 to 2 hours, then fish out the beef tendon.

9. 

   Step9:Take out the tendon. Let it cool. Put the microtome into disk.

10. 

    Step10:When you eat it, add the garlic with the soy sauce and dip it in. Delicacy is in the mouth, not in the hand.