Braised Beef Tendons with Shiitake Mushrooms
Classic Shandong (Lu) cuisine: braised winter mushrooms are light, elegant and delicately flavored, while braised pork tendons are tender, mellow, fresh and glutinous, combining meat and vegetarian elements for a well-balanced taste.
Ingredients
puffed beef tendons
250 g
soaked shiitake mushrooms
100 g
kidney beans
50 g
cattail shoots
50 g
sliced cake
25 g
minced scallions
10 g
soy sauce
5 g
fine salt
5 g
Shaoxing rice wine
10 g
MSG
3 g
Sichuan peppercorn oil
5 g
Instructions
1
Prep Ingredients
Wash the beef tendons, cut into 3.3 cm segments, split thicker pieces in half, and make cross cuts on both ends. Cut the kidney beans and cattail shoots into 3 cm segments.
2
Blanch and Parboil
Add water to a wok, bring to a boil over medium heat, add the beef tendons, stir in a small amount of soy sauce. Remove when boiling, squeeze out excess water, and set aside on a plate.
3
Simmer to Infuse Flavor
Return the wok to medium heat, add rendered lard, heat to 60% hot (approx. 132°C), add minced scallions and stir-fry briefly. Pour in clear broth, a small amount of soy sauce, beef tendons, kidney beans, cattail shoots, soaked shiitake mushrooms, and fine salt. Simmer for 5 minutes, then skim off any foam.
4
Thicken Sauce and Plate
Use a slotted spoon to transfer the ingredients to a plate, arranging beef tendons in the center and shiitake mushrooms around the edge. Bring the remaining sauce in the wok to a boil, add wet starch to make a thin sauce, then add Shaoxing rice wine, MSG, and Sichuan peppercorn oil. Pour the sauce over the shiitake and beef tendons, top with cake slices, and serve.
