Vinegar juice, beef tendon, seasonal vegetables, buckwheat noodles, green beans, edible eggs, spicy cabbage.

Soak the tendon in clear water for 2 hours to remove blood, add onion and ginger, blanch with cooking wine, wash, put water in another pot, add onion and ginger cooking wine, add aniseed, soak for 4 hours with slow fire 1 hour or so 10 minute, take out until chopsticks can be inserted into the meat, and refrigerate for one night and slice.

Soak the sauce with boiled peppers, boiled eggs and boiled buckwheat noodles, season with vinegar sauce, put beef slices and seasonal vegetables on a plate, and put boiled eggs on the beef slices when eating, and sprinkle with a little rattan pepper juice.

Tengjiao dipping sauce:

Put 1 tbsp minced garlic, 1 tbsp Chili powder, 1 tbsp green pepper ring, 1 tbsp chopped red pepper and 1 tbsp fresh green pepper into a bowl, burn a little hot oil to stimulate the fragrance, and then add 2 tbsp soy sauce, 1 tbsp aged vinegar and vinegar.