Beef Tendon Pot
A Fujian-style beef tendon braise. The beef tendons are first deep-fried and simmered, then slowly braised with red dates and carrots until tender.
Ingredients
Beef tendon
100g
Ham slices
Red dates (pitted)
6 pieces
Carrots
Ginger
a small amount
Soup stock
to taste
Oyster sauce
to taste
Light soy sauce
to taste
Sugar
to taste
Salt
to taste
Cooking wine
to taste
Cornstarch
a little
Dark soy sauce
a little
Sesame oil
a little
White pepper
a little
Instructions
1
Pre-process beef tendon
Fry the beef tendon over low heat until cooked through, remove, soak in water briefly, then blanch in boiling water and set aside.
2
Cook and serve
Add 3 tablespoons of oil, sauté ginger until fragrant, add seasonings, beef tendon, red dates, carrots, bring to a boil, then add ham and simmer for 10 minutes, thicken with a light slurry. Serve in the original pot.
