Ingredients
1 Chinese okra (luffa gourd), 400 g (about 14 oz) cleaned beef tendon.
Seasonings
10 g ginger slices, 10 g scallion sections, 1 tablespoon each of salt, MSG, chicken bouillon powder, and cooking wine, 2 tablespoons broad bean paste, 2 teaspoons each of white pepper powder and chili oil, 1 teaspoon each of dark soy sauce and sesame oil, 3 tablespoons vegetable oil.
Steps
1. Place beef tendons in a pressure cooker with ginger slices, scallion segments, cooking wine, and enough water to cover; cook until tender, then remove and cut into strips. Peel the luffa (Chinese okra) and cut into chunks.
2. Heat vegetable oil in a wok or pot over high heat, first add scallion segments and ginger slices and fry until fragrant, then stir in broad bean paste and cook briefly, add beef tendon, dark soy sauce, salt, MSG, chicken bouillon, white pepper, and enough water to cover, then reduce heat to medium and simmer for 5 minutes.
3. Then pour into a clay pot, add the loofah strips, drizzle with sesame oil and chili oil, cover and continue to simmer for 3 minutes, then serve directly in the pot.