Cooking Steps

1. 

   Step1:Soak the tendon with clear water for 3 hours. Change the water according to the amount of blood. In order to make the blood as static as possibl

2. 

   Step2:Take out and control drying. Put soya bean sauce, cooking wine, white wine, thirteen spices, sugar, onion, ginger and garlic and simmer for 24 hours. Soak the meat in the sauce completely

3. 

   Step3:24 hours later, boil the water in the pot. Lower the beef tendon into the pot in cold water. Put cooking wine, scallion, ginger slices, high-temperature boiling, flying foam, medium temperature for another 10 minutes. Turn off the fire. Remove the beef tendon and cool it in cold water to make the meat more compact. Only 10 minutes. Put the old soy sauce, fragrant leaves, star anise, Chinese prickly ash and the sauce seasoning used to simmer the meat into the previous pot. Heat it up. Put the beef tendon into the pot

4. 

   Step4:Soy sauce is sifted. Water must have foamed over meat

5. 

   Step5:Small and medium fire for 1.5 hours. Turn off the fire and let it cool naturally in the soup, then take it out

6. 

   Step6:Wrap the plastic wrap and fix it. Put the plastic bag in the refrigerato

7. 

   Step7:Take out the fresh-keeping film, cut into thin slices, prepare for dipping or mixing. Sesame oil, Laoganma, sugar, salt, vinegar, black pepper, cilantr

8. 

   Step8:The mixed beef tendon is sour, sweet, spicy and delicious. When you eat it, you will close your eyes unconsciously. You will feel the sauce quietly to stimulate your tongue. It will make the delicious layer upon layer bloom. You don't want to open your eyes for the delicious ones