Ingredients
300 g (about 10.5 oz) beef tendon, 50 g (about 1.75 oz) dried chili peppers.
Seasonings
10 g scallion sections, 5 g each ginger slices and Sichuan peppercorns, 1 teaspoon each salt and MSG, a dash of sesame oil, 1 tablespoon chili oil, 3 tablespoons each Shaoxing wine and vegetable oil, 800 g white brine.
Steps
1. Add the seasoned broth and cooking wine to a pot and bring to a boil. Add the beef tendons and simmer over low heat for 1 hour. Remove and let cool, then slice crosswise into thick pieces.
2. Heat oil in a wok until hot, then add dried chilies and Sichuan peppercorns and stir-fry until fragrant. Add ginger slices, scallion segments, sliced beef tendon, cooking wine, and MSG, and stir-fry until everything is well-seasoned and infused with flavor.
3. Remove from heat and let cool, then take out the beef tendon slices and place them in a bowl, add chili oil and sesame oil, mix well and serve.