Braised Beef Tendon
A traditional dish from northeastern China featuring tender, springy beef tendon in a rich, savory sauce with a glossy golden-red finish.
Ingredients
fresh beef tendon (cut into strips 5 cm long and about 1 cm wide and thick; no further cutting needed if the tendon is small and thin)
250 g
soy sauce (auxiliary)
15 g
cooking wine (auxiliary)
10 g
salt (auxiliary)
3 g
MSG (auxiliary)
2 g
sugar (auxiliary)
5 g
chicken broth (auxiliary)
200 g
starch (dissolved in water)
2 g
scallion (cut into segments)
30 g
oil (for stir-frying)
50 g
Instructions
1
Cut into strips
Cut the tendon into strips 5 cm long and about 1 cm wide and thick (if the tendon is small and thin, no further cutting is needed).
2
Blanch
Place the tendon in boiling water for a quick blanch, then remove.
3
Braise
Heat a wok over the flame, add 50 g of oil, and stir-fry the scallion segments until fragrant and lightly golden. Add the tendon and stir-fry quickly so it heats evenly. Pour in the soy sauce, cooking wine, salt, MSG, sugar, and chicken broth. Once it comes to a boil, reduce to low heat and braise for 10 minutes. Then turn the heat back up and stir in the starch slurry to thicken the sauce. Transfer to a plate and serve.
