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Raw material:

500g beef tendon, 200g sauerkraut (sauerkraut for fish)

Seasoning:

Ingredients A (100g of Chubang banquet cooking wine, 10g of Chubang chicken powder, 100g of onion and ginger, 100g of dried chili pepper, 50g of Sichuan peppercorns), 10g of Chubang 100% pure sesame oil, 5g of cooked sesame seeds

Production Method:

1. Soak beef tendons in cold water for 5 hours, then remove. Add ingredient A and marinate for 12 hours, steam in a steamer for 1 hour, let cool and set aside;

2. Wash and mince the sauerkraut and roast it in a wok for a few minutes (remove some of the moisture). Add 10 grams of Chubang 100% pure sesame oil and Chubang chicken powder (5 grams) and mix well;

3. Place the mixed sauerkraut on the bottom of the plate, put the chopped beef on top, and sprinkle minced sauerkraut and white sesame seeds on the beef.

Dishes features: salty and fresh, dry and chewy