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1. Cut beef tendon into pieces, about a piece close to a catty. If it is cut too small, it is easy to boil and it is not easy to slice. Use a toothpick to pierce a few holes in the beef tendon to make it easier to taste. Wipe the surface water and evenly salt it, and put it in the refrigerator (hot in the south) for at least one night.
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2. Remove the beef tendon from the refrigerator, wash it, and add two slices of ginger to the pot under cold water.
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3. After the water is boiled, the scum is removed, and the range hood is turned on to extract the exhaust gas from the boiled flesh and blood. Cook for ten minutes.
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4. After boiling the blood foam, remove the beef tendons and soak them in cold water for ten minutes. It is best to change the water several times during this period. The advantage is to make the meat tight and prevent the meat from being broken.
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5. Put a proper amount of water in the pot, about the amount of beef, boil, add beef tendon, dark soy sauce, chives, green onion, bay leaves, fennel, star anise, pepper, grass fruit, cinnamon and other seasonings, conditional You can put the seasoning in the seasoning box or gauze into the pot.
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6. Add the fragrant old braised soup (optional). Cover the pot, boil on high heat and cook on low heat for two hours. Use chopsticks to easily insert the beef tendon to turn off the heat.
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7. Stuffy in the pot for two to three hours or overnight.
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8. Collect the juice over high heat to a bowl, filter the seasoning and meat residues, and leave the soup as a marinade in the refrigerator for next use.
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9. Put the beef out, refrigerate it in the refrigerator, and slice it into a plate when you eat it. If necessary, you can use simple juices such as coriander, sesame oil, light soy sauce and so on.
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