The beef tendon is removed from the water and washed. Add appropriate amount of water to the pot, add into the bag of octagonal cassia fragrant leaves, peppercorns and onion ginger. Stew the stalks until they are smashed. Add rice wine and salt in the middle.
Take a long strip of container and brush the oil on all four walls. Pour in the beef tendon and the filtered soup. Refrigerate in the refrigerator. After the tendon is formed, cut into pieces.
Another small bowl of sauce: raw vinegar red oil pepper oil plus a little warm water and mix thoroughly. Can add additional millet pepper coriander and crushed peanuts to add flavor. Pour the sauce on the hooves and serve.