First soak the beef tendons of the cattle with blood and water, then pour in the white wine and salt and rub:
After rinsing, add peppercorns, star anise, cinnamon, fragrant leaves, ginger slices, green onions, white wine, salt, rub and massage, put in the refrigerator and marinate overnight:
Take it out the next day, remove the white film on the beef tendons, wash it, put it in a pot, add water, pour in the white wine again, add salt, ginger, green onion, peppercorns, star anise, fragrant leaves, cinnamon, bring to a boil over high heat, simmer slowly over low heat!
During the period, you need to turn it often, and the beef is easy to paste!
Slow simmer for two hours, poke with chopsticks, poke a hole, beef can be! Turn off the heat and continue soaking for two hours! Take it out and load it...