Ingredients
350 g beef tendon (about 12 oz), 50 g each of rehydrated wood ear mushrooms, red chili peppers, and green bell peppers.
Seasonings
1/2 teaspoon salt, 1 teaspoon each of MSG, chicken bouillon powder, sesame oil, Sichuan pepper oil, and chili oil.
Steps
1. Remove surface fat from the beef tendon, wash it, then place it in a pot of boiling water and simmer over low heat for about 1.5 hours. Remove, let cool, and slice thinly.
2. Wash the wood ear mushrooms, red chili peppers, and green peppers separately, then cut them into thin strips.
3. Place the sliced beef tendon, red chili shreds, green pepper shreds, and wood ear mushroom shreds in a bowl. Add salt, MSG, and chicken bouillon, and toss to combine evenly. Drizzle with sesame oil, chili oil, and Sichuan pepper oil, then mix well and serve.