Beef shank salad

Cold beef tendon, appetizing, refreshing and greasy, a must-have on the summer table

Ingredients

Wash the beef tendon and set aside
crush the garlic
Put 800 ml of water in the pot, put the beef tendon and garlic in and cook for 40 minutes.
Take out the cooked beef tendon
After freezing, cover with plastic wrap and place in the refrigerator for 2 hours
Take a beef tendon out
slicing
Cut coriander into small pieces
chop chili pepper into small pieces
Chop garlic
Put chili oil, soy sauce, salt, pepper oil, chili peppers, and chopped garlic into a large bowl.
add 2 tablespoons of jelly and boiling water and mix well
Add the chopped beef tendon and mix well
add cilantro
Serve