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Ingrdients - Assorted maitake, 1/2 small bag - Pig tendon, 500g - Bamboo root, 1pc - Radish, half pc - Pea, 8 pcs - Faecula, 1 spoon

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Directions
- Cut pig tendon, bamboo root and radish into short slices,
- Scald tendon slices into boiled water for about 1 min
- Saute bamboo root slices with 2 spoons oil and shallot
- Add the tendon and maitake (with the soup) and 2 cups of water
- After them boiled, cook them with lower temperature for 8-10 min
- Add the radish slices and cook for about 2 min
- Add the pea with faecula and several drops of oil, cook for 2 min

Menu Suggestions
- The tendon slices should be scalded into boiled water before cooking
- Those drops of oil are necessary for the good smell