1. Cut beef tendon into large pieces, add pepper powder and salt to marinate overnight
2. Put the whole piece into a pot of cold water and boil on high heat. After boiling, skim off the blood foam, about 10 minutes
3. Remove the half-raw meat, rinse with cold water, and cool
4. Pour out the blood in the pot, put the beef cubes in after washing, pour in hot water that has almost covered the beef, turn to a low heat and cook for 1-2 hours, cook until it is inserted with chopsticks, and it can be easily penetrated.
5. Remove the boiled beef tendon and slice it after cooling
6. Put the sliced beef shank into a bowl, add a spoonful of chili oil, a spoonful of light soy sauce, a little green and red chili circle, appropriate amount of green onion, and smashed fried peanuts. You can also add coriander according to your preference. Season, mix well and put on a plate
