1. After washing the beef tendon, soak it in clean water for two hours to remove the blood, then put it in a pot of cold water and continue to blanch it to remove the blood
2. The blanched beef is rinsed with cold water to clean the foam and drain the water for later use
3. Heat oil in a pan, add rock sugar to low heat and fry until the sugar is completely melted and turns red
4. Add tangerine peel, dried chili, star anise, cinnamon, bay leaves, grass fruit, and goji berry and sauté until fragrant, then add ginger and continue to sauté
5. Add appropriate amount of water to boil, add a packet of marinated ingredients, add beef at the same time, add appropriate amount of salt and soy sauce, cook until the beef can be pierced with chopsticks, continue to soak in the pot for more than 10 hours, and then take it out Put it in a fresh-keeping bag and put it in the refrigerator. When you eat it, take it out and slice it and serve it on a plate. We like to eat it with chili oil. It's fun! In winter, let it cool at room temperature.
