Chinese
Chinese - Fujian Min Cuisine
Braised Tendons Min
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 pork tendons, cut into chunks
- • 4 slices fresh ginger
- • 3 cloves garlic, crushed
- • 60ml red rice wine (hongzao jiu)
- • 2 tbsp light soy sauce
- • 1 tbsp dark soy sauce
- • 1 tbsp rock sugar
- • 1 tsp five-spice powder
- • 1 litre water
Preparation Steps
1
Phase 1
Soak the pork tendons overnight in cold water, then drain.
2
Phase 2
Boil the tendons for 10 minutes and rinse to remove scum.
3
Phase 3
Fry the ginger and garlic, then add the tendons with red rice wine and soy sauces.
4
Phase 4
Add sugar, five-spice, and water; cover and braise for 90 minutes until gelatinous.
5
Phase 5
Uncover and reduce the liquor to a thick, shiny glaze.
6
Phase 6
Serve hot, spooning extra sauce over the tendons.