Salted tendons of beef, Wenshan
The salted tendons of beef is a famous traditional dish of the Dai people. The raw materials are the head and the feet of the scalpers. The seasonings are ginger, garlic, chili, the leaves of the wild Chinese prickly ash, salt, and so on. First, shave and wash the head and feet of the scalper clean. Cut them into small cubes and cook them in the boiler until they get very tender. Then take them out, remove the bones, and cut them into strips. Marinate the strips in the water which has been used to wash rice for about 3 hours. Take them out, wash them clean, and then dry them. Mix them with chopped chili, pestled ginger, garlic, salt and the leaves of the wild Chinese prickly ash. Put them into the jar and seal the jar. They are edible in about half a month. They taste savory, vinegary, tender and cool.