1. Clean the beef tendon head, put it in water, add garlic, green onion, pepper, star anise, add a little soy sauce and salt to season, bring to a boil over high heat, and simmer until the beef tendon head is soft and rotten.
2. Pat the cucumber, cut into small pieces, and cut the coriander into sections for later use
3. Mince green onion and garlic, and cut small pepper into sections for later use
4. Change the beef tendon head with a knife, cut small pieces into a basin, add salt and mix well
5. Add 1 tablespoon of soy sauce and 1 tablespoon of balsamic vinegar and mix well
6. Then add chicken essence, tempeh hot sauce and sugar to taste, and finally add cucumber, coriander, green onion, garlic and small peppers and stir well.
