Chinese
Chinese - Anhui Hui Cuisine
Braised Tendons Hui
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 500g beef tendons
- • 4 slices fresh ginger
- • 3 spring onions, cut into 2-inch lengths
- • 2 tbsp Shaoxing wine
- • 1 tbsp light soy sauce
- • 1 tbsp dark soy sauce
- • 50g dried ham, slivered
- • 1 litre water
- • 1 tsp salt
Preparation Steps
1
Phase 1
Soak the beef tendons in cold water for 6 hours, then cut into chunks.
2
Phase 2
Boil the tendons for 5 minutes, then drain and rinse.
3
Phase 3
Combine the tendons with water, ginger, spring onions, ham, and Shaoxing wine; bring to a boil.
4
Phase 4
Cover and simmer for 2 hours until the tendons are gelatinous and tender.
5
Phase 5
Add the soy sauces and salt, and simmer 30 minutes more.
6
Phase 6
Boil uncovered until the sauce coats the tendons, then serve.