Main ingredients:Cow tendons500 grams: Sichuan peppercorn oil 25 grams,Sichuan pepperOil 6 grams,Fine salt20 grams, monosodium glutamate 10 grams, cooking wine 20 grams, garlic cloves 10 grams,Ginger20 grams, whole dried chili peppers 20 grams, scallions 10 grams, sesame oil 5 gramsCharacteristics: Reddish bright color, spicy and numbing flavorProcedure: 1 Place the cow tendons in a water pot to blanch. Once partially cooked, remove and place them in a pressure cooker with cinnamon bark ，then press for 10 minutes. Remove and cool before slicing thinly.2 Remove the stems from the garlic cloves and mince them finely.

3 When serving, mix the cow tendons, fine salt, monosodium glutamate, minced garlic, Sichuan peppercorn oil, ，evenly in a bowl and arrange neatly on a plate.This answer comes fromCooking Network

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