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Pickled Bull Tendon, Lincang

It is a very famous Thai dish.Cooking method:Scald the bull head and feet with boiling water and raze off the hair on the skin first, then burn them in fire. After that they are dunked in fresh cold water and razed again. After they are cleaned entirely, they are stewed for a long time until soft. Finally the bones are removed and the remains are minced and mixed with hot pepper, ginger, garlic and other seasonings. It is ready to eat after been preserved in a pottery vessel for about two weeks. Its tender, refreshing and sour taste arouses the eater’s appetite.