Cold tendon meat

Overview

How to cook Cold tendon meat at home

Clean the shank meat.
Add water, cooking wine, light soy sauce, dark soy sauce, Sichuan peppercorns, aniseed, ginger slices and shank meat to the pot. Bring to a boil over high heat, then reduce to low heat and simmer for about half an hour.
Wash cucumbers and red peppers.
Peel and shred the cucumber and shred the pepper.
Let the cooked tendon meat cool and then tear it into small pieces along the texture.
To make the sauce, add light soy sauce, mature vinegar, oyster sauce, a little salt, sugar, and chicken essence in a small bowl and stir evenly.
Put the meat, cucumber and pepper into a container, add minced garlic and cooked white sesame seeds.
Add the sauce and sesame oil and stir evenly.
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