Braised Beef Tendon with Carrot and Garlic

Overview

Slightly spicy, fragrant with soy sauce, carrots and garlic are soft and glutinous, and beef tendons are soft and go well with rice.

Thaw Australian beef tendon and soak in water for 30 minutes to remove excess blood.
Cut beef tendon into appropriately sized pieces.
Add an appropriate amount of water, add beef tendon, and pour in an appropriate amount of cooking wine to remove the fishy smell.
Blanch it.
Take out the blood foam and wash it with warm water.
Heat an appropriate amount of oil in a pot, stir-fry onion, ginger, star anise, peppercorns, bay leaves, and dry red pepper until fragrant.
A spoonful of Pixian bean paste.
Fry out the red oil.
Pour in beef tendon.
Stir-fry to coat evenly.
Pour in appropriate amount of boiling water.
Add a spoonful of Haitian bean paste.
Moderate amount of light soy sauce, a little dark soy sauce. (I shook my hand and poured out a little too much dark soy sauce) Bring to a boil over high heat.
Simmer over medium-low heat for 40 minutes.
This also prepares the carrots to be cut into hob cubes.
Peel the garlic, wash and set aside.
When the time is up, add the carrots and garlic.
Simmer for 20 minutes.
The soup is just right and seasoned with enough salt.
Sprinkle with scallions.
Stir fry, turn off the heat and serve.
Finished product.
Finished product.