1. Cut the tendon into pieces, wash and soak in cold water before bleeding. If you have a needle or toothpick, make a small hole in the tendon.
2. Drain the blood after soaking it, marinate the tendon meat with dried yellow sauce, green onion, and ginger slices, and put it in the refrigerator.
3. Rinse after marinating, pan under cold water, and pick up ten minutes after the water is boiled.
4. The blanched tendon can be washed with warm water
5. Prepare all the spices and put them in a gauze bag.
6. Boil the seasoning bag and an underwater pot, and put the blanched tendon meat in. Prick it with chopsticks for an hour and a half to see if it can penetrate.
7. Add oil to the new pot, warm up, add green onion, sliced ginger, and a small bowl of dried yellow sauce. Add two bowls of soup of boiled tendon meat after frying the aroma. After the yellow sauce is fused, pour the "red soup" into a pot of tendon meat. Add dark soy sauce + light soy sauce + rock sugar and continue to simmer for 2 hours.
8. Turn off the heat and soak in the soup for three hours. Wrap it in plastic wrap and store it in the refrigerator. After setting it, you can slice it and eat it.
Tips:1. The best tendon meat is the front tendon.
2. Nowadays, the meat is usually filled with water, which makes it easy to boil. The time can be changed according to the hardness of the meat.
3. Spices can be adjusted according to your own preferences.
