Braised Beef Tendon
Cut beef tendon into segments and blanch. Braise together with shiitake mushrooms and bamboo shoot slices, then reduce the sauce and thicken with a cornstarch slurry. The finished dish has a glossy red color and a tender texture.
Ingredients
Soaked beef tendon (cleaned and cut into 1-inch sections)
As needed
Red braising sauce
As needed
Chicken broth
As needed
MSG (monosodium glutamate)
As needed
Cooking wine
As needed
Salted flour
As needed
Caramel color
As needed
Ginger juice
As needed
Beef tendon
As needed
Shiitake mushrooms
As needed
Bamboo shoot slices
As needed
Starch (for thickening)
As needed
Chicken and duck oil (mentioned in steps, not listed as raw ingredient)
As needed
Instructions
1
Step 1
Clean the beef tendon and cut into 1-inch sections, blanch thoroughly in boiling water, then drain
2
Step 2
Place the soup ladle over heat, add red braising sauce, chicken broth, MSG, cooking wine, salted flour, caramel color, ginger juice, beef tendon, shiitake mushrooms, and bamboo shoot slices. Bring to a boil, then simmer over low heat until flavors are absorbed. Reduce the sauce to thicken, thicken with starch, drizzle in chicken and duck oil and toss well, then serve on a plate.
