Loading...

Prepare the beef tendon: In a large pot, add the cleaned beef tendon, 3 slices of ginger, 2 pieces of green onion, and 1/4 cup Shaoxing wine. Cover with enough water to fully submerge the tendons. Bring to a boil, then reduce heat and simmer for 30 minutes, skimming off any impurities.

Drain the beef tendon and rinse thoroughly under cold water. This helps to remove any remaining impurities and firm up the tendon. Cut the blanched tendons into 1-inch thick pieces.

In a clean pot, add the cut beef tendon and cover with fresh water. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the tendons are very tender but still have some chew. Check periodically and add more hot water if needed to keep the tendons submerged. Alternatively, you can use a pressure cooker for 45-60 minutes.

Once tender, drain the beef tendon and let it cool completely. Place the cooled tendons in an airtight container and refrigerate overnight (at least 8 hours). This step is crucial for achieving the desired bouncy texture.

The next day, prepare the braising sauce. In a wok or large pot, heat a small amount of oil over medium heat. Add the minced garlic, minced ginger, star anise, cinnamon stick, dried orange peel, and bay leaf. Sauté until fragrant, about 1-2 minutes.

Add the mashed fermented bean curd, oyster sauce, light soy sauce, dark soy sauce, rock sugar, and 1/4 cup Shaoxing wine. Stir well to combine.

Add the chilled beef tendon pieces to the sauce. Pour in 2 cups of water, ensuring the tendons are mostly submerged. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the tendons are very soft and have absorbed the flavors of the sauce.

Remove the star anise, cinnamon stick, dried orange peel, and bay leaf. Increase the heat to medium-high and bring the sauce to a gentle boil. Stir in the cornstarch slurry to thicken the sauce to your desired consistency.

Stir in the sesame oil. Taste and adjust seasoning if necessary.

Serve the braised beef tendon hot, garnished with chopped green onions. It pairs wonderfully with steamed rice or as a dim sum dish.


Prepare the beef tendon: In a large pot, add the cleaned beef tendon, 3 slices of ginger, 2 pieces of green onion, and 1/4 cup Shaoxing wine. Cover with enough water to fully submerge the tendons. Bring to a boil, then reduce heat and simmer for 30 minutes, skimming off any impurities.

Drain the beef tendon and rinse thoroughly under cold water. This helps to remove any remaining impurities and firm up the tendon. Cut the blanched tendons into 1-inch thick pieces.

In a clean pot, add the cut beef tendon and cover with fresh water. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the tendons are very tender but still have some chew. Check periodically and add more hot water if needed to keep the tendons submerged. Alternatively, you can use a pressure cooker for 45-60 minutes.

Once tender, drain the beef tendon and let it cool completely. Place the cooled tendons in an airtight container and refrigerate overnight (at least 8 hours). This step is crucial for achieving the desired bouncy texture.

The next day, prepare the braising sauce. In a wok or large pot, heat a small amount of oil over medium heat. Add the minced garlic, minced ginger, star anise, cinnamon stick, dried orange peel, and bay leaf. Sauté until fragrant, about 1-2 minutes.

Add the mashed fermented bean curd, oyster sauce, light soy sauce, dark soy sauce, rock sugar, and 1/4 cup Shaoxing wine. Stir well to combine.

Add the chilled beef tendon pieces to the sauce. Pour in 2 cups of water, ensuring the tendons are mostly submerged. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the tendons are very soft and have absorbed the flavors of the sauce.

Remove the star anise, cinnamon stick, dried orange peel, and bay leaf. Increase the heat to medium-high and bring the sauce to a gentle boil. Stir in the cornstarch slurry to thicken the sauce to your desired consistency.

Stir in the sesame oil. Taste and adjust seasoning if necessary.

Serve the braised beef tendon hot, garnished with chopped green onions. It pairs wonderfully with steamed rice or as a dim sum dish.
