- 350g dried pork tendons
- 6 dried Chinese mushrooms, soaked to soften
- 2 tbsp sesame oil
- 4 slices ginger
- 2 sectioned spring onions
- 2 tbsp Shao Hsing Hua Tiau wine
- 200ml chicken stock
- 1 tbsp chicken stock powder
- 1/2-1 tsp salt or to taste
- 1 tbsp cornflour mixed with 2 tbsp water
- 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.