1. The tendon meat is cleaned and the excess fascia is removed
2. Spread the shank evenly with salt
3. Shred the ginger, put the ginger in the refrigerator and marinate for 3 to 4 hours
4. The marinated tendon meat is steamed in a steamer for half an hour
5. When steaming the meat, wash and tear the coriander into small sections, and shred the colored peppers
6. Chop garlic, chopped green onion and set aside
7. Pick up the frying pan, put the peppercorns in the pot and stir fragrant, then discard the peppercorns
8. Bring the pepper oil to a boil again and slowly pour it into the garlic bowl, add a suitable amount of sugar and stir well, then add the steamed fish drum oil, oyster sauce and sesame oil for the sauce
9. The steamed tendon meat is cooled and sliced
10. Add the colored peppers and coriander to the tendon, pour the sauce and stir evenly, and sprinkle with cooked sesame seeds for garnish.
Tips:1. Tendon meat should be fresh on the day, so that the finished product will be salty and fresh;
2. If you like spicy food, add fresh chili or chili oil.
