Chinese Food
Braised beef tendon with smoked bamboo shoots
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Cooking ingredients
Cooking Steps
Step1:Wash the pickled smoked bamboo shoots. Bring to the boil for a few minutes. Take out the bamboo shoots and soak them in ice water to cool down.
Step2:Cut beef tendon and brisket into pieces and blanch them in the pot. Wash the foam on the surface.
Step3:Pour a small amount of oil into the pot. When the oil is hot, put the star anise, fragrant leaves, prickly ash, dried pepper and ginger in a first to stir fry the fragrance.
Step4:Turn down the heat. Put in Pixian bean paste. Stir fry the red oil.
Step5:Add beef, seasoned soy sauce and cooking wine and stir well.
Step6:Pour in boiling water, cover and simmer for one to two hours (two hours is recommended for ordinary pots. The time can be shortened properly for cast iron pots).
Step7:Add smoked bamboo shoots. Braise for another hour. Finally mix in salt and sugar. The fire can be collected.
Cooking tips:1. Bring out the bamboo shoots and soak them in ice water immediately after they are put into the pot. It can make the bamboo shoots taste crisper. Even after burning for more than an hour, it will still keep the crispy taste. 2. Because the tendon itself is thin, a small amount of fat brisket is added to increase the flavor of this dish. There are skills in making delicious dishes.
