1. Clean the tendons and brains and cut them into large pieces, soak them in clean water for two hours, change the water in the middle to soak the blood
2. Soak the beef in a pot under cold water, add the cooking wine and blanch it, remove it and clean it, and at the same time boil the water in another pot
3. After the water is boiled, put in the washed beef, add green onion, ginger, star anise, and cinnamon bay leaves
4. While boiling the water, put the oil in another pot, put rock sugar on a low fire, and fry until it turns amber, then add water to boil to make sugar-colored water
5. Pour the burnt sugar-colored water into the beef pot, add cooking wine, light soy sauce, dark soy sauce, soy sauce, and simmer for an hour and a half
6. Peel the spring bamboo shoots, remove the roots and cut them into hob pieces, and blanch them in a pot of boiling water for two minutes
7. Pour the blanched spring bamboo shoots into the tender beef tendon pot. My husband loves potatoes. I also put two small potatoes. You can choose according to your personal preference. You can leave it alone.
8. Simmer on medium-high heat until the spring bamboo shoots are soft and rotten, add appropriate amount of salt, and simmer for a minute or two before serving.
