(1) Cut the beef tendons into long strips, wash them, heat them in a pot of water and blanch them thoroughly, take them out and rinse them with clean water.

(2) Put 1.500 grams of water into the pot, add green onions, ginger slices, and cooked saltpeter. After boiling, turn to low heat and cook the beef shank until half-cooked. Drain. Take out and drain.

(3) Blanch the pork skin and cut it into strips, wash it with refined salt 2 to 3 times, drain it with warm water, put it into a basin together with the beef tendon, add 1500 grams of water, and steam it in a drawer 1.5 hours, take out the meat, remove the skin, add refined salt and MSG, mix well, pour into a square plate, cool and serve. Slice and plate when serving.