Ingredients
300 g (about 10 oz) prepared beef tendon, 50 g (about 1.8 oz) pork, 500 ml (about 2 cups) good-quality stock.
Seasonings
50 g lard, 30 g vinegar, 20 g soy sauce, 15 g water starch, 10 g each of scallion, ginger, sesame oil, and Shaoxing wine, 3 g white pepper.
Instructions
1. After deep-frying the pork tendons until puffed, remove all oil residue, cut into sections about 3 cm long, and blanch once in fresh stock; finely mince the lean pork; chop the scallions; finely mince the ginger.
2. Heat a wok over high heat, add lard and heat until hot, then add the pork and dry-fry until crispy. Add soy sauce, ginger, and cooking wine and stir-fry briefly. Season with salt and pepper, pour in broth, add the tendon strips, and simmer until flavorful. Thicken with a water and starch slurry, then add vinegar, scallions, and sesame oil, stirring well. Remove from heat and serve in a bowl. This dish has a rich, tender texture with a spicy, savory aroma.