Braised Beef Tendon with Ginger and Scallions

Ingredients

Instructions

1. 1

   Blanch beef tendon in boiling water with ginger and tied spring onions for 10-15 minutes to remove impurities. Drain and rinse thoroughly.

2. 2

   Heat cooking oil in a wok or deep pot over medium heat. Sauté the remaining ginger until fragrant.

3. 3

   Add blanched beef tendon to the pot. Stir in Shaoxing wine, light soy sauce, dark soy sauce, sugar, white pepper, and hot water/beef stock.

4. 4

   Bring to a boil, then reduce heat to low, cover, and simmer for 2.5-3 hours or until beef tendon is very tender.

5. 5

   Once tender, if the sauce is too thin, stir in cornstarch slurry to thicken to your desired consistency. Add the chopped spring onions.

6. 6

   Serve hot, garnished with fresh spring onions.