Sour Spicy Beef Tendon
Sour and spicy beef tendon simmered with Sichuan pickled mustard greens and pickled chili peppers.
Ingredients
Soaked beef tendon (washed, briefly blanched in boiling water, drained, then cut into chunks)
800 g
Sichuan pickled cabbage (washed, then cut into strips)
200 g
Green garlic segments
50 g
Pickled chili mince
100 g
Pickled ginger mince
100 g
Chicken fat
to taste
Refined salt
to taste
MSG
to taste
White sugar
to taste
Shaoxing wine
to taste
Sesame oil
to taste
Water starch (for thickening)
to taste
Clear broth
to taste
Instructions
1
Prepare ingredients
Wash the soaked beef tendon, briefly blanch it in boiling water, drain, then cut into chunks; wash the Sichuan pickled cabbage and cut into strips.
2
Simmer and finish
Heat an appropriate amount of chicken fat in a pot, add pickled chili mince, pickled ginger mince, and Sichuan pickled cabbage, stir-fry until fragrant. Pour in Shaoxing wine, add clear broth and an appropriate amount of white sugar. Put the cut beef tendon into the pot and simmer over medium heat for 6 minutes. Then add refined salt, MSG, and green garlic segments, turn up the heat to reduce the sauce. Once the sauce thickens, thicken it with water starch, add a few drops of sesame oil, then serve on a plate.
