Braised Pig Tendon in Soy Sauce

Braised Pig Tendon in Soy Sauce

　　250g fresh pig tendons, 6g dried mushrooms, 50g each of magnolia slices and ham, 13g each of soy sauce, cooking wine, scallions, and starch, 8g ginger, 3g each of salt and MSG, 250g broth.

　　Cooking process:

　　1. Boil the raw tendons until tender, then rinse them in cold water to remove the gelatinous residue, and cut them into two pieces. Cut the scallions in half lengthwise and then chop. Slice the ginger. Soak the dried mushrooms until softened and remove the stems. Blanch the magnolia slices in boiling water, then rinse and cut into strips. Slice the ham into strips.

　　2. Heat oil in a wok, first add the scallions and ginger, then stir-fry the mushrooms and magnolia slices. Next, add the soy sauce, pig tendons, ham, salt, cooking wine, and broth. Once the broth boils, skim off the foam and simmer over medium heat until the flavors are absorbed. Add MSG, thicken with a cornstarch slurry, drizzle with a little hot oil, and serve.