Heat oil in a pot, add crystal sugar, add beef tendon for coloring, add ginger, garlic and onion for frying, and then add soy sauce, soy sauce, star anise, cinnamon, bean paste, dried pepper and pepper for frying; Heat the wok, add a little base oil, first use onion, ginger, star anise and cinnamon, then cook Shao wine, add soy sauce, white sugar, crystal sugar and refined salt, then add the soup to boil, add beef tendon, skim off the floating foam, and take out star anise, cinnamon, monosodium glutamate and pepper when the soup is thick.

Braised beef hoof: complex technology can't save its labor force. First, the cow's hoof is burned, shelled and washed. Then chop the hoof into small pieces with a machete or electric chair and wash it for later use. Stir-fry onion, ginger and spices.

When the pan is dry, add a little olive oil (just don't paste the bottom of the pan). When the oil is hot, add onion, ginger and garlic and stir fry. Then add pepper, star anise, dried pepper and bean paste and stir-fry until the bean paste is fragrant. Turn off the fire, tendon has always been the top grade of the banquet. It has a long history of eating. It tastes tender but not greasy, and its texture is like sea cucumber. So there is a saying: "Beef tendon is better than sea cucumber." ? Tendons are rich in collagen, with lower fat content and no cholesterol, which can enhance the physiological metabolism of cells and make the skin? More elasticity and toughness, delaying skin aging; It has the effect of strengthening muscles and bones, has a good dietotherapy effect on those with weak waist and knees, is helpful to the growth and development of teenagers, and slows down the rate of osteoporosis in middle-aged and elderly women.