1. After washing the beef tendon, let it cool under the water. It is best to use a large iron pot. Be sure to use beef tendon, preferably flower tendon as shown in the figure.
2. When the water temperature rises, frothing will appear. Skim the froth out and keep skimming until there is not much frothing out. At this time, the long strips of meat will become round.
3. After skimming the froth, remove the meat and score a few with a knife to make it easier to taste
4. Put all the auxiliary ingredients except the soy soy sauce and the salt into the pot, cook for about 1 hour on high heat, skim the froth every 5 minutes during the cooking process, pour in the soy soy sauce after one hour, and continue skimming the dark soy sauce if there is froth Just go out, 10 minutes after adding soy sauce, turn to medium heat, add salt after cooking for 30 minutes, and cook for 15 minutes after adding salt.
5. The beef sauce is ready for a total of 2 hours. After removing it, let it cool, and you can enjoy the delicious after cutting it.
Tips:It’s best to make a large iron pot with a diameter of 45cm. The ingredients are 2500g beef shank ingredients. If the amount is small, the proportion will decrease
