Ingredients
250 g fresh pork tendons, 6 g dried shiitake mushrooms, 50 g each of bamboo shoots and ham, 250 g broth.
Seasonings
50 g vegetable oil, 13 g each of soy sauce, Shaoxing wine, scallions, and wet cornstarch, 8 g ginger, and 3 g each of salt and MSG.
Instructions
1. Boil the raw beef tendons until tender, then remove and rinse under cold water to remove the gelatinous liquid. Cut into two sections. Split the scallions in half lengthwise and cut into sections. Slice the ginger. Soak the dried shiitake mushrooms until fully rehydrated, remove the stems. Blanch the bamboo shoots in boiling water, then rinse and cut into strips. Cut the ham into strips and slices.
2. Heat vegetable oil in a wok or skillet, then add scallions and ginger, followed by dried shiitake mushrooms and bamboo shoots, and stir-fry. Add soy sauce, beef tendons, ham, salt, Shaoxing wine, and broth. Once the broth comes to a boil, skim off any foam and simmer over medium heat until the flavors meld. Add MSG, thicken with a cornstarch slurry, and drizzle with a little sesame oil. This dish is savory and delicious, with a tender, sticky texture and a glossy red color.