1. Clean the tendon.
2. Add water, cooking wine, light soy sauce, dark soy sauce, pepper, aniseed, ginger slices and tendon meat to the boiling pot, turn to low heat and cook for about half an hour.
3. Clean the cucumber and red pepper.
4. Peel the cucumber and shred the pepper.
5. The cooked tendon meat is torn into small pieces along the texture after cooling.
6. To make the seasoning sauce, add light soy sauce, aged vinegar, oyster sauce, a little salt, sugar, and chicken essence to a small bowl and mix well.
7. Put the meat, cucumber and hot pepper in a container, add minced garlic and cooked white sesame seeds.
8. Add seasoning juice and sesame oil and stir evenly.
9. . .
10. . .
Tips:1. Because there are soy sauce and oyster sauce when making the seasoning sauce, the salt must be less.
2. You can add seasonings according to your own taste, such as chili oil, sesame oil, etc.
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