1. The beef tendon is blanched in advance.
2. Put star anise in the pot.
3. Add ginger slices.
4. Put in the boiled beef tendons.
5. Pour 50ml of soy sauce.
6. Pour 50ml light soy sauce.
7. Pour in 1000ml of dark beer.
8. Put in astragalus.
9. After the high heat is boiled, turn to a low heat.
10. Simmer for 2 hours on low heat.
11. Use chopsticks to insert it, which means that the meat is cooked and you can turn off the heat.
12. Put the slices into the dish.
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