• 450 g Beef tendon
• 1 onion
• 400 ml broth
• 125 ml White wine
• 1 egg
• teaspoon lemon juice

Accessories

• 1 teaspoon Parsley
• 1 tsp Rosemary
• 1 tsp Thyme
• 1 tsp Marjoram
• 1/4 tsp Jiang Rong
• 1/4 tsp Cumin
• 1/4 tsp parsley