1. Cut beef tendon into 15 cm long pieces, soak in cold water for 30 minutes, and wash.
2. Prepare the sauce bag, you can use gauze bag or stainless steel seasoning ball to fill the sauce.
3. Put the beef tendon into the pot with cold water, add the cooking wine and half of the green onions and ginger, bring to a boil, turn to medium heat and continue cooking for 15 minutes.
4. Remove the beef tendon, wash off the scum with cold water, and soak in cold water for 10 minutes.
5. Put the beef tendon into the pot with cold water, add the sauce bag, dark soy sauce, light soy sauce, and bean paste. After boiling, turn to medium and low heat and continue to cook for 90 minutes.
6. Finally, turn to high heat to collect the juice until it is less than one-half.
7. Take it out and let it cool and put it in the refrigerator overnight for a better taste.
Tips:1. Put the salt later, because dark soy sauce, light soy sauce, and bean paste are all salty;
2. After the soup cools down, put it in a plastic bag or fresh-keeping box, and place it on the freezer layer of the refrigerator. Next time you put it on the beef sauce, the beef that comes out of the sauce will be more memorable;
3. You can freeze the sauced beef if you can't finish it, just take it out and thaw it naturally before eating it.
