Chinese
Chinese - Shaanxi and Northwestern
Braised Tendons Shaanxi
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 1kg beef tendons, cut into chunks
- • 3 tbsp Shaoxing wine
- • 3 slices ginger
- • 3 spring onions, tied in a knot
- • 2 star anise
- • 1 cinnamon stick
- • 3 tbsp light soy sauce
- • 1 tbsp dark soy sauce
- • 1.2 litres beef stock
Preparation Steps
1
Phase 1
Boil the tendons for 10 minutes, then rinse well.
2
Phase 2
Combine the tendons with ginger, spring onions, and spices in a pot.
3
Phase 3
Add the stock and soy sauces; simmer 3 hours until gelatinous.
4
Phase 4
Leave the tendons to cool in the liquid.
5
Phase 5
Slice and serve hot, or chilled as a cold dish.