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1
Place the beef tendon in a large pot of cold water. Bring to a rolling boil over high heat and blanch for 5 minutes, skimming vigorously. Drain and rinse the tendon under cold running water, discarding the blanching liquid. The tendon is ready when the water runs clear and no blood foam remains.
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2
Return the tendon to a clean pot in a single layer without crowding. Add the soy sauce, dark soy sauce, Shaoxing wine, rock sugar, ginger, bruised spring onions, and water or master stock sufficient to submerge the pieces. Bring to a gentle simmer over medium heat. The liquid should be an even, mahogany amber and smell deeply savoury before you reduce the heat.
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3
Maintain the barest simmer — the surface should tremble, not bubble — for a minimum of 3 hours. This is where the dish lives or dies: insufficient time leaves the tendon rubbery and dense; the full conversion of collagen to gelatin yields a piece that wobbles when prodded with a chopstick, is completely translucent in cross-section, and yields to the gentlest pressure of a finger.
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4
Remove the pot from the heat and allow the tendon to cool completely in the braising liquid without disturbing it. Once at room temperature, transfer the pot to the refrigerator and chill until the liquid has set to a firm jelly, at least 3 hours or overnight. The tendon is ready to slice only when it holds its shape firmly under a knife.
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5
Lift the set tendon from the jelly. Using a sharp knife, slice across the grain into pieces 2–3 mm thick. The slices should be translucent, with a smooth, even surface. Arrange on a serving plate. The cut edge should glisten and show no opacity or white rubbery core.
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6
Spoon the braising jelly into a small saucepan. Reduce over medium heat until syrupy and glossy; it will coat a spoon thickly and smell intensely of the braise. Spoon over the sliced tendon. Finish with chilli oil, sesame oil, and finely sliced spring onion before serving.