Ingredients
100 g beef tendon, 6 red dates (pitted), ham slices, carrot, and broth to taste.
Seasonings
Ginger, sugar, salt, wine, oyster sauce, cornstarch, light soy sauce, dark soy sauce, sesame oil, and white pepper, each to taste.
Instructions
1. Deep-fry the beef tendons over low heat until cooked through, then remove and soak them in cold water. Finally, boil them thoroughly in rolling water and set aside.
2. Heat 3 tablespoons of oil, sauté ginger until fragrant, then add seasonings, beef tendon, red dates, and carrot; bring to a boil, then add ham and simmer over low heat for 10 minutes, thicken with a light cornstarch slurry, and serve directly in the pot.