The most perfect way to burn spiced beef is to choose money tendon meat to cook. The cut beef slices are full of beef tendon texture, just like works of art. Good beef ingredients have a milk aroma. When cooking, the smell in the room is really endless temptation. Slice and dip in the soup. I won’t feel much when I eat a plate!


1000g money tendon
30ml raw extract
30g rock sugar
5ml soy sauce
1 cinnamon
2 octagons
2 fragrant leaves
10 ml red wine


Step 1
Rinse the beef tendon with running water, cut it into large pieces, put the whole piece into a cold water pot and boil over high heat

Step 2
After boiling, skim the blood foam for about 10 minutes

Step 3
Remove the half raw meat, rinse it with cold water and cool it

Step 4
Pour out the blood water in the pot. After washing, put the beef pieces into the pot. Pour in the water that has almost never been beef, add anise, fragrant leaves, cinnamon and other spices, and add rock sugar

Step 5
Heat over high heat for about 10 minutes, pour an appropriate amount of red wine to remove the fishiness, and then add about 30ml of raw and 5ml of old

Step 6
Stir slightly with a spoon and continue to heat over high heat for 10 minutes. Turn to medium low heat and simmer slowly

Step 7
Cook for about 90 minutes. After the beef is crisp and rotten, collect the juice over high fire. Leave a small bowl of soup. Turn off the fire, take out the beef and cool it. Pour the soup into a small bowl, slice it and pour a little soup on it