How to Make Tendon Brain Stew

Ingredients

Tendon Brain 1000g

Lao Soy Sauce 10g

Soy Sauce 10g

Angle Anise 3pcs

Guai Pi 1pcs

Cumin 8g

Aroma Leaf 3pcs

Dried Chilli Peppers 5pcs

Cao Guo 1 pc

Chen Pi 5g

Cloves 2 pcs

Ice Sugar 5 pcs

Methods/Steps

Defrosted sinews into cubes, put into water to soak off the blood

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Soaked sinews into the pot of cold water, put in the onion and ginger segments, when the water boils, skim off the foam. Skim off the foam

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Blanched fished out

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Pan put a little oil in the pan, into the bean paste stir-fried red oil over a small fire, and then add onions and ginger, cinnamon, star anise, dried chili peppers, and other seasonings stir-fried flavor

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Pan put a little oil, and then add Pi County bean paste stir-fried red oil, then added onions and ginger, cinnamon, star anise, dry chili peppers and other seasonings stir-fried flavor

Pan put a little oil. Put the Pixian bean paste into a small fire to fry the red oil, and then add onions and ginger, cinnamon, star anise, dried chili and other seasonings to stir fry the flavor

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Pour into the pot, heating water more than the ingredients, high heat to a boil and then change to a low fire to simmer for 90 minutes or so

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Simmering to the beef tendon soft and sticky can be turned off the heat

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The finished picture of stewed sinews

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Note

The sinews should be soaked in water to remove the blood for three to four hours

The sinews can be stewed for more than one time, and can be used for stewing radish, stewing potatoes, braising vegetables, and making the toppings for the beef noodle, all of which are first-rate