Braised Beef Tendon Recipe

20g cinnamon, 5g Sichuan peppercorns, 6 bay leaves, 2 seeded cardamom pods, 2 dried chilies, 3 star anise, 2 slices of licorice root, 1 teaspoon fennel seeds, and 2 slices of angelica root. Place all ingredients in a dry, oil-free pot and stir-fry quickly over low heat until fragrant and the spices and bay leaves are released. Be careful not to burn them, as this will make the dish bitter and affect the taste.

After stir-frying the aromatics until fragrant, add half a spoonful of cooking oil.

Add scallions, ginger, and garlic to the pot and sauté over low heat until fragrant.

Add about 10 grams of rock sugar

Add 2 teaspoons of soybean paste

Add 2 teaspoons of dry yellow soybean paste

Stir-fry evenly

Add half a ladle of first-pressed soybean paste and an appropriate amount of warm water, cover, and simmer over medium-high heat until boiling. Turn off the heat.

While the braising liquid is cooking, prepare the beef tendons by putting them in a pot of cold water with a small spoonful of cooking wine, a little scallion and ginger, and blanch until just cooked.

Remove the scum and blanch the fish.

Place it in a pot, pour in the braising liquid (step 8), cover, and braise for 20 minutes.

Pour the mixture into a pressure cooker and cook for 10-20 minutes. Then marinate for 2 hours to allow the flavors to infuse. This recipe makes enough for 2-3 meals. Leftovers can be stored in a freezer bag in the freezer.

Take a portion for one meal, slice it, and toss it with garlic sauce.

Stir-fry: Cut tender celery into pieces

Dice the red bell pepper.

Sauté scallions, ginger, and garlic in oil until fragrant. Add celery and stir-fry quickly over high heat until just cooked. Add beef tendon and 2 teaspoons of soy sauce, and stir-fry quickly and evenly.

Before removing from heat, add diced bell peppers, and adjust the salt and MSG to taste.

Stir-fried with rice, absolutely delicious.