The beef tendon is cut into edible size, and the green onion is cut into sections. After boiling in the pan, cook over medium heat for about 30 minutes.
Cut the big root and cook in a pot for 1 hour with water.
Take out the tendon
Add the above seasoning to the pot, boil the beef tendon and the big root into the pan, and cook for 1 hour on low heat.
Green onions are used to reduce the astringency of beef