Recipe of nourishing beef tendons and slow-cooking (sweet)

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  1.1 pound of beef tendons, cut into small pieces and cleaned

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  2. Boil the beef tendon with cold water, skim off the foam, wash it again, drain the water and set aside.

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  3. Do not peel the sugar cane and cut it into three short sections about 5 cm long.
  Cut into four pieces and set aside; peel the peanuts, wash them, drain them and set aside; break the walnut kernels into small pieces, wash them and set aside;
  Peel and core the longan, wash them and set aside; wash the wolfberry and set aside;
  Peel and slice ginger for later use; cut angelica and dangshen into sections for later use;

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  4.In another pot, add the drained beef tendons, 5000ml of cold water, 100ml of cooking wine, sugar cane with skin, 10 slices of ginger, one piece of angelica root, one piece of Codonopsis pilosula, bring to a boil over high heat and then simmer over low heat.One hour.

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  5. Simmer for one hour and then add:
  A little more than half a teaspoon of salt; two tablespoons of brown sugar;
  300ml of beer; peanuts, longan, and walnut kernels;
  After boiling, reduce the heat to low and simmer for 5 hours.

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  6. After 5 hours, open the lid, add the wolfberry and simmer for 10 minutes Ready to enjoy.

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  7.Finished product picture