Pickled Sour Beef Tendon

Pickled Sour Beef Tendon

　　Pickled beef tendon is a traditional and well-known dish of the Dai ethnic group. The main ingredients are the head and feet of a yellow ox, while seasonings include ginger, garlic, red chili peppers, wild prickly ash leaves, salt, and others. During preparation, the ox’s head and feet are thoroughly scraped and cleaned, then cut into small pieces and boiled until tender. The cooked head and feet are deboned and chopped into short strips, which are then soaked in rice-washing water for 3 hours before being rinsed with cold water and drained. Finely chopped red chili peppers, pounded ginger, garlic, salt, and wild prickly ash leaves are mixed together, packed into an earthenware jar, and sealed. It can be eaten after half a month. The flavor is sour and fragrant, the texture soft and tender, and it is refreshingly delicious.