Egg White Tendon (Furong Tendon)
A Korean-style tendon dish featuring a pristine white hue, with a rich, tender texture and fragrant flavor.
Ingredients
Prepared tendon (each cut into two segments)
300 g
Egg whites (for scrambled egg whites)
100 g
Ham (sliced)
25 g
Cooked winter bamboo shoots (sliced)
25 g
Chicken broth (for cooking)
200 ml
Cooking wine (used in parts)
15 g
Fine salt (seasoning, used in parts)
2.5 g
MSG (seasoning, used in parts)
2 g
Sesame oil (for final drizzle)
5 g
Water starch (used in parts for thickening)
40 g
Chicken fat (actually uses 75 g)
750 g
Instructions
1
Preparing the Ingredients
Place the prepared tendon on a cutting board and cut each tendon into two segments with a knife. Slice the ham and canned winter bamboo shoots into pieces.
2
Mixing the Sauce
Add 7.5 g of cooking wine, 1 g of fine salt, 1 g of MSG, 20 g of water starch, and 100 ml of clear water to a porcelain bowl. Stir well and set aside.
3
Cooking
Heat a wok over high heat, oil-season the wok, then add the chicken fat and heat to 50% hot. Pour in the egg whites and quickly push them around with a ladle. When the egg whites rise up, drain them through a colander to remove the oil. Return the wok to the heat, add the chicken broth, and add the tendons. Then add 7.5 g of cooking wine, 1.5 g of fine salt, and 1 g of MSG. Once cooked through, pour in the scrambled egg whites. Place the winter bamboo shoot slices and ham slices on top of the scrambled egg whites. Drizzle 20 g of water starch around the sides of the wok while shaking the wok to thicken. Add the sesame oil, remove from heat, transfer to a plate, and serve.
4
Method for Preparing the Tendon (Note)
A combined oil-and-water method for preparing pork tendons: 1. First, roast the pork tendon over a flame until dry, then place it in an oil pot and simmer over low heat for about 2 hours until the tendon becomes soft. Remove it with a colander, then raise the heat to 70% hot, return the tendon to the oil, and stir constantly with a ladle until the tendon swells and is fully puffed. Remove the wok from the heat and use a colander to lift out the tendon, draining off the oil. 2. Place the fried tendon in clear water and soak for about 1 hour until softened. Place the tendon in a pot, add clear water, bring to a boil, then reduce to low heat and simmer for about 1.5 hours until the tendon is fully puffed and no longer hard. Then remove and place in a basin, add some alkali, soak in boiling water, then wash off the grease, clean thoroughly, and rinse until clear.
