Ingredients
1 whole cow hoof.
Seasonings
Sichuan pepper powder, chili oil, scallions, ginger, MSG, salt, and rice wine, each to taste.
Instructions
1. Cut some of the scallions into sections and the rest into horse-ear shapes; slice the ginger.
2. Wash the beef tendon thoroughly, boil until fully cooked, then remove and peel off the skin. Add scallion segments and ginger slices, and boil again until tender. Remove and debone (keeping the shape intact), then soak in water for 1 hour. Drain, then cook again with a small amount of scallion segments, ginger slices, cooking wine, and water until fully done. Let it steep in the cooking liquid, then remove and cool on a rack.
3. Slice the beef hoof into thin pieces, mix with salt and MSG until the salt dissolves, then add Sichuan peppercorn powder, chili oil, and scallion slices cut diagonally, and toss everything together. This dish is spicy and numbing with a fresh aroma, and the meat is tender with a pleasant crunch.