Five-spice braised beef tendon

Overview

The beef tendon, which is full of gelatin, is simmered over low heat and becomes soft and delicious.

Wash the beef tendons and cut them into large pieces, then put them into a pot of cold water and blanch them with a little cooking wine. Remove them and put them on the chopping board and cut them into small pieces. Prepare the green onion and ginger pieces.
Put the beef tendons cut into small pieces into the stew pot, cover the beef tendons with water, add the marinade package, ginger cubes and green onion segments, then add 3 tablespoons of Zhuhou sauce, and bring to a boil over high heat.
After the water boils, skim off the foam and simmer over low heat for 2 hours.
Simmer until the beef tendon can be pierced with chopsticks and it is obviously soft, then season with salt and serve.
Finished product picture.
Finished product picture.
Finished product picture.