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This is due to change of packaging, and information on the packaging might vary per batch. 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Add star anise, fragrant leaves and rock sugar.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCover with low heat and simmer for half an hour. Wait for 15 minutes before turning off the flames. Turn on the fire again and cook again. Turn to low heat and simmer for half an hour, wait another 15 minutes, and repeat once more.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan\u003e(Or put it in the preheated oven, 150 degrees Celsius, 2 to 2 and a half hours. Each oven is different, you need to fine-tune it yourself.)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe meat is soft and tender.\u003c\/span\u003e\u003c\/p\u003e\n\u003col start=\"5\"\u003e\n\u003cli\u003e\u003cspan\u003eTurn on the fire again and add onion segments and sauce to serve.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eTips:\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBeef tendon thawed in advance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBeef tendons need to be blanched for a long time, which is convenient for softening.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRock sugar makes burdock easier to tenderize.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIf the burdock is too fat, it is best to cut off the fat cream first.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOr half an hour after the first boil and simmer for a few hours, let it cool, and after a few hours, you can easily remove the solidified fat cream with a spoon. The burdock treated in this way must not be fat and very healthy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eAdd cooked lettuce to the bottom.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e===================================================\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eTomato Yak Burdock\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMaterial\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eJinda Beef Tendon 1 Pack\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTomato (cut into small pieces) 2\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e1 onion (chopped)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCelery (cut into small pieces) 2\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e1 bamboo shoot (cut into small pieces)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e250 ml chicken broth\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e250ml red wine\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e1 tablespoon of Heinz tomato sauce\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBamboo Cane Crystal Sugar 1 Tbsp\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFragrant leaves 2\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA little salt\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA little black pepper\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePractise:\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eSirloin is blanched for 5 minutes and beef tendon for 20 to 30 minutes.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eHeat 1 tablespoon of oil, add sirloin fry and color, remove, add onion and stir-fry, add bamboo shoots, celery and tomato, add 1 tablespoon of tomato juice, a little salt and black pepper to taste and saute Then add the fried sirloin sirloin and stir well.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAdd chicken broth, cover the sirloin with red wine, add fragrant leaves and rock sugar.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCover with low heat and simmer for half an hour. 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