Ingredients
100 g beef (about 3.5 oz), 500 g beef tendon (about 1 lb).
Seasonings
10 g (about 2 tsp) Chinese black vinegar, 20 g (about 4) scallion sections, 2 g (about 1/2 tsp) shredded ginger, 10 g (about 1-inch piece) ginger knob, 100 g (about 1/2 cup) Shaoxing wine, salt to taste, 4 star anise.
Instructions
1. Wash and cut the beef into chunks; singe the hair off the cow's trotters over a flame, scrape and wash clean, then cut into pieces along the joints with a knife. Briefly blanch them in boiling water, remove, and place together with the beef in a soup pot. Add water, scallion sections, ginger pieces, Shaoxing wine, and star anise, and simmer until the trotters are tender enough to fall off the bone and the broth is thick. Season with salt, remove from heat, and pour the broth into a rectangular aluminum pan. Let it cool and set into a jelly.
2. Cut the solidified beef aspic into pieces, arrange on a plate, top with shredded ginger, and drizzle with aromatic vinegar. This dish features a soft, smooth, and white-colored aspic with a savory and tangy flavor that is refreshing to the palate.