Braised Beef Tendon with Rawei Zhuhou Radish
Ingredients: 2 pounds of frozen beef tendon, several slices of ginger, 1 green onion, 1 radish
Seasoning: 2 tablespoons Zhuhou sauce, 1 tablespoon oyster sauce, 1 tablespoon light soy sauce, 1 large rock sugar, 2 chili peppers (you can omit it if you don’t like spicy food)
Method: Rinse the beef tendons and boil them in water for 5 minutes. Peel and cut radish into pieces.
Heat a pot (I directly used the inner pot of the vacuum cooker), add a little oil, add ginger and green onion, stir-fry until fragrant, add all the seasonings (except pepper) and stir-fry briefly (be careful to stir-fry quickly to avoid burning the bottom), then add the beef Add beef tendon, water (a little more to cover the beef tendon and the radish added later) and rock sugar, and simmer for 45 minutes. *You can taste test at this time. If it feels too strong or too light, you can add a little more seasoning or water to adjust.
Add the radish and cook until it boils. Do not open the lid and bake in a vacuum cooker overnight. Basically, the beef tendon will have been cooked the next day. If you feel it is not tender enough, you can heat it for 15-20 minutes and then bake it. You can repeat this step until you like the tenderness. Reheat before eating. If you want spicy food, you can add chili pepper and cook together.
