Double-Flavor Beef Tendon
One dish, two flavors: braised rich and savory, and clear-simmered light and delicate. Beef tendon is tender and smooth, an unforgettable treat.
Ingredients
15 items- Dried beef tendon 200g
- Broccoli 1 head
- Ginger slices 10g
- Scallion segments 10g
- Star anise 2
- Cinnamon stick 1 small piece
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tsp
- White sugar 1 tbsp
- Chicken broth 200ml
- Salt 1 tsp
- White pepper 1/2 tsp
- Water starch 2 tbsp
- Cooking wine 1 tbsp
- Cooking oil as needed
Nutrition
Steps （8 steps）
Soak the dried beef tendon in warm water for at least 12 hours until fully soft and no hard center, then cut into long strips and set aside.
Place tendon in a pot with enough water, add ginger, scallion, and cooking wine. Bring to a boil over high heat, then simmer over low heat for 40 minutes until tender and easily pierced with chopsticks.
Drain the cooked tendon and divide into two portions. Blanch broccoli in boiling water for 1 minute until bright green, then drain and set aside.
For braised flavor: heat oil in a wok, fry star anise and cinnamon over low heat until fragrant. Add half the tendon and stir-fry, then add light and dark soy sauces and sugar. Add half a bowl of the reserved liquid. Bring to a boil over high heat, then reduce heat to low and simmer for 10 minutes until the sauce thickens and coats the tendon.
For clear flavor: heat oil in another pan, sauté ginger and scallion until fragrant. Add the remaining tendon, chicken broth, and salt. Bring to a boil over medium heat, then simmer for 5 minutes. Add white pepper and thicken with water starch, stirring until the sauce is clear and shiny.
Plating: on a long plate, place the braised tendon on one end and the clear-simmered tendon on the other. Separate them with the blanched broccoli in the middle to create a two-flavor presentation.
Garnish the braised portion with chopped scallions and drizzle a little sesame oil over the clear portion for extra aroma.
Serve immediately to enjoy the contrasting flavors.
Tips
Ensure the tendon is thoroughly rehydrated and cooked until soft but still chewy. For the braised version, watch the heat to avoid burning; for the clear version, the starch should form a thin, transparent glaze.
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