750g of tendon meat (or cucumber meat), 50g of onion 1 20g, 50g of sesame (roasted), 3g of garlic cloves, 3g of Jiang Mo, 50g of soy sauce, 50g of pepper noodles1g, 40g of soybean oil, 6 mushrooms, 250g of rice, 25g of yellow rice wine, 5g of refined salt and 2 of monosodium glutamate.

1. Wash beef tendon, remove fascia, soak it in clear water for 2 hours, take it out, dry it, cut it into small squares, pound it into thin slices, wash onion and cut it into curly blades. 2. Put the beef into a porcelain bowl, add sesame, minced garlic, Jiang Mo, 25g soy sauce, pepper noodles, yellow wine and monosodium glutamate, stir well, and marinate to make the beef penetrate the seasoning. 3. After soaking the dried mushrooms in water, wash them, remove their pedicels and cut them into filaments. 4. Pour soybean oil into the wok, heat it to 80%, add beef slices, shredded mushrooms and shredded onions, stir-fry until cooked, add minced garlic, rice vinegar, refined salt and monosodium glutamate, pour sesame oil and take it out. 5. When eating, eat with hot rice.