Stir-fry the beef tendons.The main ingredients for stir-fried beef tendons are pre-soaked beef tendons (100 grams).The auxiliary ingredients for stir-fried beef tendons include:

mushrooms,(fresh) 10 grams, wood ear slices 10 grams,ham10 grams,peas10 grams.The seasonings for stir-fried beef tendons are: cooking wine 10 grams,

3 grams of Szechuan pepper, salt 3 grams,monosodium glutamate 2 grams,and lard (cooked) 25 grams, 4 grams of pea starch.The method for stir-fried beef tendons:1. Split the beef tendons in half from the middle and remove the white membrane on the inside. Wash and cut into thin slices against the grain.2. Cut the water-soaked wood ear slices, ham meat, and mushrooms into small dice;3. Clean and slice the dried mushrooms into 4 pieces each;

4. Soak Szechuan pepper in water, remove the Szechuan pepper, and keep the soaking liquid.

5. Blanch the beef tendons in boiling water and drain them after a while.

6. In a wok, add 400 grams of clear broth,and add the wood ear slices, ham slices, mushroom pieces, peas, and beef tendon slices.7. Add cooking wine, soaking liquid from Szechuan pepper, and

a pinch of fine salt,

8. Bring to a boil over high heat, remove foam, add monosodium glutamate,thicken with water-starch slurry until it forms a thick sauce.9. Drizzle with clear oil and serve in a soup bowl.Fine salt, addscalding waterboil and remove foam, add monosodium glutamate, thicken with wet starch to a porridge-like consistency, drizzle with clear oil, and serve in a soup bowl.