1. Fresh beef tendon meat thousand plus light soy sauce, soy sauce cooking wine and salt marinade. Generally speaking, if I make this dish the next day, I will marinate it the first night.
2. Put it in the brine to make it. When it comes to the brine, turn on a high fire first. Turn to medium heat after the brine boils
3. Cook until you can gently poke the beef with chopsticks, then raise the pot and let it cool naturally
4. Then grow into pieces along the texture, and then deep-fry them with rapeseed once. When frying, be careful, be sure to deep-fry them slowly over medium heat. Put the pot on the plate, and sprinkle with a little pepper noodles. This can also be cut into slices according to personal preference. Because I like to eat this as a snack, I cut it into long pieces.
