Cold Beef Tendon Jelly

Method

1. 01

   Step 1

   Here's a picture of the finished product.

   

2. 02

   Step 2

   Put the beef tendons into a pot, add ginger slices and bay leaves, and cook.

   

3. 03

   Step 3

   Once boiling, skim off any foam with a strainer, and then simmer for another hour after the water boils. The cooking time can be shortened if using a pressure cooker.

   

4. 04

   Step 4

   1 hour later, take out the beef tendons and soak them in warm water. Soaking them in warm water makes them easier to cut and prevents them from burning your hands.

   

5. 05

   Step 5

   Cut the beef tendon into small cubes.

   

6. 06

   Step 6

   Put the pot back in the heat, add ginger, and cook for 50 minutes.

   

7. 07

   Step 7

   Cook until the beef tendon broth thickens.

   

8. 08

   Step 8

   Let the juices reduce naturally, then pick out the ginger slices and discard them.

   

9. 09

   Step 9

   Put the beef tendon broth into a juicer and blend it into a smoother juice.

   

10. 10

    Step 10

    Pour into a clean container that has been prepared beforehand.

    

11. 11

    Step 11

    Place in the refrigerator to cool completely, then set.

    

12. 12

    Step 12

    Once cooled, the beef tendon jelly will be bouncy and chewy. Then, cut it into the pieces or strips you need.

    

13. 13

    Step 13

    Served on a plate.

    

14. 14

    Step 14

    Use an appropriate amount of garlic, a suitable amount of small chili peppers, and half of each of green and red chili peppers. Wash them clean and set aside.

    

15. 15

    Step 15

    Mince the garlic, mince the small chili peppers, and mince the green and red chili peppers.

    

16. 16

    Step 16

    Heat the pan with cold oil.

    

17. 17

    Step 17

    Heat the oil until it boils, then add minced garlic, minced chili peppers, and minced green and red chili peppers and sauté until fragrant.

    

18. 18

    Step 18

    Add appropriate amounts of oyster sauce, light soy sauce, and vinegar. Also add a little of the chili oil you made earlier, and chicken bouillon.

    

19. 19

    Step 19

    After the prepared seasoning has cooled, pour it over the aspic. Serve on a plate and enjoy! It tastes great, and I hope you have a pleasant meal!