Braised Beef with Black Bamboo Shoots
Overview
The black bamboo shoots and braised beef tendons from the mountains are rich in sauce, soft and mellow, and blended with the unique taste of black bamboo shoots. They are really delicious and are specially shared with you.
Tags
Ingredients
Steps
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Soak black bamboo shoots in cold water for 48 hours in advance.
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Remove the stems, wash and cut into small sections.
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Wash the beef tendons and drain them.
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Cut beef into small pieces.
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Cut beef tendon into slightly larger pieces.
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Wash, smash and cut the old ginger into pieces; wash the star anise and Sichuan peppercorns.
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Wash the shallots and coriander and chop finely.
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Wash the shallots and coriander and cut into small sections.
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Turn on high heat, heat the vegetable oil in the wok, add ginger, peppercorns, and star anise.
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Add beef and stir-fry for 2 minutes.
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Add cooking wine, spicy bean paste, and soy sauce and continue stir-frying for 2 minutes.
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Add water, bring to a boil and remove the foam, then turn down the heat and simmer for 1 hour.
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Add beef tendons and continue cooking for 30 minutes.
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Add black bamboo shoots and cook for another 1 hour.
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After the beef tendon is cooked and soft, turn off the heat, add chicken essence, mix well, put it on a plate, and sprinkle with chopped green onion and coriander.
