INGREDIENTS:
- Beef Tendons- about 2 pcs.
- ½ c scallions chopped (for garnish)
- Ginger about an inch (julienne)
- 2 star anise
- 4 T soy sauce
- 1 T sherry wine
- 2 gloves garlic minced
- 1 med sized onion -sliced
- Pepper flakes or Sriracha hot sauce
- Oil for sauté
- sesame oil
- Salt & P (to taste)
- 2 T sugar
- 1 T vinegar
- ½ cup slurry (cornstarch and water)***
INSTRUCTIONS:
- Boil and cook tendons w/ ginger, onions, 1 star anise, 1 T soy sauce and S&P about an hour or unitl tendons are cooked. Tendons gets tender and gelatinous when cooked.
- Discard liquid used in boiling tendons. Slice tendons in cube-bite sizes. Set aside.
- Sauté garlic, onions, ginger until aromatic.
- Add in 1 star anise, 3 T soy sauce, 1 T sherry wine, 2 T sugar, sriracha hot sauce, vinegar and S&P and sliced tendons.
- At this time you have to taste the seasoning.
- Let simmer until all ingredients are incorporated and tendons absorbed the flavor.
- Lastly, add the slurry to thicken sauce. Add slurry slowly depending on the consistency you like.
- Serve hot and garnish w/ scallions and drizzle a little of sesame oil
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