Cooking Steps

1. 

   Step1:A jin of beef tendon cleanin

2. 

   Step2:Cut into 4 pieces. Put them into water. Add a spoonful of cooking wine and a handful of pepper

3. 

   Step3:This step is to blanch the water. Blanch the blood to remove the foam. Turn your face in the middle of the process. Hurry up to blanch the blood

4. 

   Step4:Blanch the beef tendon and put it into cold water immediately. Wash it

5. 

   Step5:Prepare spice ba

6. 

   Step6:Put the spices in a gauze ba

7. 

   Step7:Put water in the pot. Don't use too much water. Just put in the onion, ginger, dried pepper and spice bag. Put in a spoon of cooking wine, two spoonfuls of raw soy sauce, one spoon of old soy sauce, a small handful of ice sugar, a proper amount of salt, and the brine is only salty

8. 

   Step8:Turn a big fire to a small on

9. 

   Step9:Put in the washed beef tendon. Cook over medium heat for 15 minutes, then turn to low heat and simmer for 30 minutes

10. 

    Step10:Take out the beef tendon. Air dry for 12 hours. Or put it into the oven. Bake in 120 ° wind for 10 minutes

11. 

    Step11:Air dried loo

12. 

    Step12:Continue to put it in the pot. Simmer for 40 minutes. Cook it well

13. 

    Step13:Turn off the fire. Soak overnigh

14. 

    Step14:Cut and serv