With the improvement of living standards, people have higher and higher requirements for diet. In our daily three meals a day, besides vegetables and fruits, we also eat some meat. Among all kinds of meat, beef is a good choice. Beef is rich in nutrition, with more protein and less fat. Fitness people especially like to eat beef, which is a good ingredient to gain muscle and reduce fat. Different parts of beef have different names, so which part of beef is tendon?

Tendon meat refers to the front and rear leg meat of cattle, the front leg meat is called front tendon, and the rear leg meat is called back tendon. Tendon meat is composed of tight muscle fibers, only mixed with some tendons and almost no fat, and is often used in sauces, gravy and other practices. Tendon meat is very suitable for sauce beef, which is delicious and chewy. Before making beef sauce, blanch the tendon meat in cold water to remove the blood foam. Dissolve the yellow sauce with clear water into paste, and put the medicine into a gauze bag and tie the bag mouth tightly for later use.

Spread a little yellow sauce on the beef surface, cut the onion into large pieces of ginger, pat it with a knife and put it into the meat. Beat the beef repeatedly with a rolling pin to open its fibers.

After the pot is boiled with clear water, put the whole beaten beef into the pot. Pour in the sauce and cook for about two hours, then take out the meat and filter cook the meat's soup with clean gauze.

Put bones around the bottom of the pot, and tighten the beef on the beef bones. Pour the clarified original soup, put it into a medicine bag and add aniseed. Cook with strong fire for about an hour, then simmer with slow fire, and then take out the pot and cool it with chopsticks. Slice it before eating, or dip it in sauce.