1. Slice ginger and set aside.
2. Soak the flower gum in advance until it is soft and put it in the pot with the beef tendon. When you see that the fish maw and beef tendon have shrunk, you can pick it up, and then cut the beef tendon into small pieces to make it easy to soften when boiling.
3. Put water in the pot, put ginger slices, pour all the ingredients into the pot, turn the high heat to a low heat, and cook for about an hour. The beef tendons will start to soften, and the gum will melt, then you can turn off the heat and sprinkle salt.
4. A bowl full of gum. very delicious.
Tips:The fish maw and beef tendon have a fishy odor, so the step of running the water must not be less. If you are afraid of fishy, you can add a few slices of ginger when running the water.