Beef Tendon Pot
Fujian-style beef tendon pot, slow-cooked with beef tendon as the main ingredient alongside red dates, carrots, and ham.
Ingredients
beef tendon (deep-fried, soaked in water, then blanched with boiling water)
100 g
ham slices
to taste
red dates (pitted)
6
carrot
to taste
ginger (for sautéing)
a small amount
stock
to taste
oyster sauce
to taste
light soy sauce
to taste
sugar
to taste
salt
to taste
cooking wine
to taste
cornstarch (for thin slurry)
a pinch
dark soy sauce
a pinch
sesame oil
a pinch
white pepper powder
a pinch
Instructions
1
Preparing the beef tendon
Deep-fry the beef tendon over low heat until thoroughly cooked, remove, and soak in water briefly. Then blanch with boiling water and set aside.
2
Cooking
Heat 3 tablespoons of oil, sauté the ginger until fragrant, then add the seasonings, beef tendon, red dates, and carrots and bring to a boil. Add the ham and simmer on low heat for 10 minutes, then thicken with a thin slurry. Serve directly in the original pot.
