Cooking Steps

1. 

   Step1:Wash the tendon of beef hind leg. Cool the pot under water. After boiling, skim off the foam. Open medium heat, add yellow wine, ginger, scallion, star anise, Angelica dahurica, liquorice, cinnamon, clove, Xiangye, fennel, Amomum, grass fruit, fleshy fruit and tangerine peel. Yellow sauce, soy sauce, red bean curd.

2. 

   Step2:When it's ripe, add sugar and sesame oil. Cool when ripe. Put it in the refrigerator and freeze it for 20-30 minutes before putting it on the plate, then slice it.