Chinese
Chinese - Hunan Xiang Cuisine
Braised Tendons Hunan
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, blanched
- • 5 dried red chilies
- • 4 cloves garlic, whole
- • 3 slices fresh ginger
- • 2 tbsp doubanjiang
- • 2 tbsp Shaoxing wine
- • 1 tbsp light soy sauce
- • 1 star anise
Preparation Steps
1
Phase 1
Blanch the tendons in boiling water and drain; cut into chunks.
2
Phase 2
Fry the ginger, garlic, and chilies in a hot wok until fragrant.
3
Phase 3
Stir in the doubanjiang, Shaoxing wine, and soy sauce.
4
Phase 4
Add the tendons, star anise, and enough water to cover.
5
Phase 5
Cover and braise over low heat for 2-3 hours until gelatinous and tender.
6
Phase 6
Boil down the liquid until it coats the tendons in a rich glaze.
7
Phase 7
Serve hot.