Deep-fry the pork tendons in hot oil for a short while then remove and soak in a basin of cold water for at least 2 hours. Drain dry and place the tendons in a pot with just enough water to cover them. Braise over medium heat for 20 minutes or until thoroughly tender. Dish out and leave aside but retain the gravy.
Heat sesame oil and fry spring onions and ginger until fragrant. Put in the prepared pork tendons, the gravy and chicken stock. Add mushrooms and seasoning then bring to a boil. Reduce the heat and simmer for 15-20 minutes.
Splash in Shao Hsing Hua Tiau wine, then adjust with thickening. Dish up and serve.