Chinese
Chinese - Hubei Cuisine
Braised Tendons Hubei
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 tendon, cut into chunks
- • 4 slices fresh ginger
- • 2 spring onions, tied in a knot
- • 2 tbsp Shaoxing rice wine
- • 2 tbsp light soy sauce
- • 1 tbsp dark soy sauce
- • 1 tbsp rock sugar
- • 2 star anise
- • 3 cups beef stock
Preparation Steps
1
Phase 1
Boil the tendons for 5 minutes, then rinse and drain.
2
Phase 2
Combine the stock, ginger, spring onions, rice wine, soy sauces, rock sugar, and star anise.
3
Phase 3
Add the tendons, bring to a boil, then simmer covered for 2 hours.
4
Phase 4
Continue until the tendons are gelatinous and fork-tender.
5
Phase 5
Uncover and thicken the sauce over high heat.