Ingredients
Beef tendon, as needed.
Seasonings
To taste: rock sugar, star anise, soy sauce, Shaoxing wine, scallion segments, ginger slices, minced garlic, chopped garlic, sugar, chili oil, and vinegar.
Instructions
1. Cut the beef tendon into chunks, blanch in boiling water, then rinse clean. Place in a pot and slowly simmer with cooking wine, rock sugar, soy sauce, star anise, scallion segments, and ginger slices. Add enough water to cover the tendon, then cook over low heat until the tendon is tender and soft. Remove the star anise, scallions, and ginger. Let cool slightly, transfer to an airtight container, and refrigerate until set.
2. Mix minced garlic, soy sauce, sugar, Sichuan chili oil, and vinegar to make a sauce. Once the beef tendon and its cooking liquid have set into a firm jelly, slice it and drizzle the prepared sauce on top.