Ingredients for beef stock：

2 large pieces of beef shank

4 to 5 large pieces of beef tendon

1 piece of ginger root

1 black cardamom pot

2 to 3 star anises

4 to 6 dry chile peppers, snapped or cut into pieces

2 to 3 bay leaves

3 to 4 cloves

1 teaspoon Sichuan peppercorns

2 pieces of dried rhizome/ dried ginger slices

1 small piece of cinnamon stick

1/2 teaspoon black pepper corns

For the beef stew (I use only half of the soup made from ingredients listed above):

1 large daikon, peeled and cut into cubes

3 to 6 fresh red chile peppers, coarsely chopped

2 to 3 gloves of garlic, peeled and sliced

1 small piece of ginger root, sliced

2 teaspoon oyster sauce

1 to 2 teaspoons dark soy sauce

1 teaspoon sugar

1/4 teaspoon Sichuan peppercorns

2 to 3 tablespoons rice cooking wine

1/4 to 1/2 cup of soy sauce

2 to 3 tablespoons cooking oil

salt to taste

Directions：

Fill a 6 quart pot with cold water, add beef tendon and shank. Heat over high heat until the whole pot comes to boil. Allow it continue to cook for 5 minutes. Remove from heat. Drain and rinse the beef tendon and shank under running water.