Salted Cattle Tendon, Xishuangbanna
Salted Cattle Tendon is traditional famous dish of Dai Nationality, whose ingredients are heads and feet of cattle, green onion, ginger, red pepper, leaves of wild Chinese prickly ash and salt. Firstly, heads and feet of cattle are washed and scraped clean. Secondly, such heads and feet are cut into small parts and boiled properly. Thirdly, bones of such boiled heads and feet are removed and the meat is cut into strips and soaked in rice water. After a few hours, the meat is taken out and mixed with red pepper, pounded ginger, green onion, salt and leaves of wild Chinese prickly ash, and then it is persevered in a pot and kept for half a month. Finally it is ready for eating.