1. Wash beef tendon; wash carambola; peel off stalks and wash them for later use.
2. Boil a pot of water in a pot, put the beef shank in the water, boil it and continue to simmer for 5 minutes, add the cooking wine to remove the fishy.
3. After 5 minutes, pick up the beef shank and soak it in cold water to let the blood in the beef shank flow out. Change a plate of water and continue soaking until the blood runs out.
4. Take a soup pot, put the beef tendon soaked in blood water into the pot, add 1000ml of water, add ginger slices, boil on high heat, reduce the heat to simmer for 30 minutes.
5. Carambola knife to remove the edge of the raised part.
6. Then cut the star fruit into the shape of a five-pointed star.
7. After the beef tendon has been boiled for 30 minutes, put the carambola and stalks in a pot, add salt, and simmer for another 20 minutes.
