Eating beef in autumn and winter has the function of warming stomach. It is a good product for autumn and winter. Beef is rich in protein, amino acid composition is closer to human needs than pork, and it can improve the body’s resistance to disease. It is especially suitable for growth and development, post operation and post conditioning patients who supplement blood loss and repair tissue.


1000g beef tendon meat
Proper amount of salt
10g scallion
2 packs of marinated meat
10g ginger
3 tbsp dry yellow sauce
2 cloves garlic
2 tbsp cooking wine
2 tbsp soy sauce
1 tbsp sugar
1 teaspoon white pepper


Step 1
Soak the beef tendon meat in water for 3 hours. Change the water twice during the period and soak the blood. If the beef is large, divide it into small pieces

Step 2
Add water to the pot, add beef under cold water, add 2 slices of ginger and 1 tbsp cooking wine

Step 3
Bring to a boil, skim the foam, cook for 15 minutes, and blanch the beef thoroughly

Step 4
Mix and dilute the dried yellow sauce with water, slice ginger, cut green onions, crack garlic, and prepare two packets of bacon packets (the bacon packets are ready-made, with spices such as clove, cardamom, Amomum villosum, cinnamon, Angelica dahurica, big ingredients, pepper, etc. you can make the amount you can't use at home, so it's the easiest to buy ready-made ones)

Step 5
Add water to the pot, add marinated pork bun, onion, ginger and garlic, cooking wine, white pepper, soy sauce, white sugar and dry yellow sauce, and do not use the remaining residue of dry yellow sauce. Adjust the salinity by adding salt

Step 6
Bring the soy sauce soup to a boil, add beef, bring to a boil over high heat, cover the pot and turn to low heat for 1 hour

Step 7
When it's time, turn off the fire and simmer for 1 hour. After boiling, cook over a low heat for half an hour. Turn off the fire and simmer for 30 minutes. After cooling, soak it in the soup for one night. The next day, you can cut it into thin slices and put it on a plate