Ingredients:：
750g beef tendon, Chinese radish1 piece,spinach1 bunch, green onions 2 pieces,cilantro2 pieces, half a green onion, gingerone blockSeasonings:tomato sauce
2 tablespoons, dark soy sauce 2 tablespoons,
light soy sauce2 tablespoons, cooking wine 3 tablespoons, sugar 1 teaspoon, driedchili peppers3 pieces, half a green onion, ginger one block, star anise 2 pieces, cardamom fruit 2 pieces,sandalwood piece1 piece,Sichuan pepperseveral grains, cinnamon 2 pieces, dried tangerine peel 2 piecesMethod:1: Prepare beef tendon.
2: Prepare the vegetables.
3: Prepare the seasonings.
4: Cut the beef tendon into small square pieces.
5: Boil water in a pot, add scallions and ginger slices, cooking wine, then add
beef
.6: Bring to a boil over high heat, simmer for 2-3 minutes.7: Rinse under the tap several times.
8: Put the spices and beef back into the pot, add tomato sauce.
9: Stir evenly.
10: Add dark soy sauce and light soy sauce, stir evenly.
11: Pour in sufficient water, simmer for 2-3 minutes.
12: Transfer to a sandpot.
13: Bring to a boil, then switch to low heat and simmer for about 1.5 hours, adding cooking wine during the process until the sauce is reduced.
14: Prepare the vegetables.15: Pour in plenty of water into the beef, add radish cubes, sugar, salt, and dark soy sauce to season, cook for 10 minutes or until well flavored.16: Cook noodles and spinach separately.
Boil and then switch to low heat, simmer for about 1.5 hours, adding cooking wine during the process to remove the gamey smell.
Prepare the side dishes in slices or pieces.
Rehydrate the beef by pouring in a large amount of hot water again, then addRadicchio,cut into cubes, and season with sugar, salt, and dark soy sauce. Cook for about 10 minutes to infuse the flavors.
16：Noodlesand bok choy until cooked, adding them in batches.