1. Put the whole piece of beef tendon and half an onion in a casserole, pour in water that can cover the ingredients
2. Bring to a boil on high heat, turn to low heat after skimming the foam, and simmer for about one and a half hours
3. Rub the ginger and garlic into a puree, add sesame oil, light soy sauce, Korean chili paste and chili powder and mix well. You can add a little sugar according to your taste
4. Peel the white radish and cut into fan-shaped slices, cut the onion into thin strips, cut the red pepper into circles, and cut the shallots into chopped green onions and set aside
5. When the beef is boiled and can be easily inserted with chopsticks, take it out and let it cool slightly. The beef broth is ready for use
6. Tear the beef into strips along the grain with your hands, or slice the beef against the grain
7. Take a small saucepan and add a proper amount of oil, pour in the shredded onion and stir fry until slightly yellowed
8. Add the previously adjusted hot sauce and stir fry to get the red oil
9. Add beef broth to boil, season with salt
10. Add white radish and bean sprouts and cook until soft
11. Add beef shreds, sprinkle with chili rings and chopped green onion
Tips:1. For beef, you can choose beef tendon or lean beef butt, don't use beef brisket or beef short ribs and other parts with high fat content.
2. You can add your favorite side dishes, shiitake mushrooms, eryngii mushrooms, tofu, vermicelli, etc. are all suitable
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