Braised Beef Tendon

Braised Beef Tendon

　　This is a famous dish of the Dai ethnic group. To prepare it, the cow’s head and feet are first scalded with boiling water to remove the hair, then thoroughly roasted over a fire before being soaked in water and washed clean. The cleaned parts are cut into small pieces and simmered in a pot until soft. After removing from the pot, the bones are discarded, and the meat is sliced into small pieces. These are placed in a basin and soaked in rice-washing water for three hours before being taken out and rinsed again with cold water, then drained. Prepared seasonings such as chili, ginger, garlic, Sichuan peppercorn, and salt are added to the basin and mixed well. The mixture is then packed into a jar and sealed. It is ready to eat after half a month. The flavor is sour and fragrant, the texture tender and soft, and the taste refreshingly cool. (Xishuangbanna)