Materials
Super delicious dish to eat with rice - Braised Beef Tendon Recipe Steps
Cut the beef tendon into chunks, put it in a pot of cold water with a little cooking wine, blanch it, and then remove the beef tendon and set aside.
Prepare spices
I forgot to take pictures of making the caramel. Don't use too much oil in the pot. Crush a handful of rock sugar, turn on low heat, and stir constantly. Once it foams, cook for a while longer until bubbles appear. Add a little boiling water, stir well, and set aside.
Pour a little oil into the pan, add a large spoonful of fermented bean paste and stir-fry until fragrant.
Add spices and sauté until fragrant.
Add the blanched beef tendon and stir-fry, then add a ring of cooking wine around the edge of the wok.
Add another ring of light soy sauce (I used dark soy sauce), then pour in all the caramelized sugar.
After stir-frying evenly, add enough boiling water.
Transfer to a clay pot. A pressure cooker is best for this step; cook for 35-40 minutes. I simmered it in a clay pot for 6 hours...you can't imagine the hardship...haha...Actually, it felt a bit too soft. You can simmer it for 2-3 hours, then taste it to check the firmness. If it's too firm, add more time. When it's almost done, reduce the sauce, add salt, chicken bouillon, and cilantro.
The finished product truly lived up to expectations—super delicious! Super chewy and tender! Unfortunately, I don't have a pressure cooker at home, so my baby couldn't make it… I won't make it again next time, thank you…
