Dry Roasted Tendons

Name: Dry Roasted Tendons
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Beef tendon; 100g Pork filling; 2g salt; 35g Pixian Doubanjiang; 50g Pickled Wild Sansho; 1/2 piece Scallion; 10g Sliced ginger; 50g Broken Rice Sprouts; 10g Chicken noodles; 3g Sugar; 5g Soy sauce; 10g Cooking Wine; 1g White pepper; 10g Flax oil; 500g Broth

by Mingyue Dance Tsing Yi

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

"Dry cooking" is a distinctive cooking technique in Sichuan cuisine. There are many cooking techniques in Sichuan that have the same names as other cuisines, but they are different. It is generally believed that “dry roasting” means roasting directly into a dish without adding soup. In fact, "dry burning" in Sichuan cuisine means "drying". Perhaps it is much easier to understand this way. Boil the soup to dry, but there are still many tricks to cook deliciously. For example, the raw materials should be fried first and then burned; the light oil should be slowly burned on a low fire; there is no need to add water starch to thicken the juice, and the juice will reach the red and bright color of the dish. Dry incense in the mouth. Can be changed to: dry roasted crucian carp, dry roasted prawns, dry roasted carp.

Beef tendon can be bought and processed cooked products, or raw. If it is raw, it needs to be simmered in a broth over low heat until soft.

I didn't buy raw, only this tasteless cooked one. This saves the 6-hour simmering process. If you are impatient, it is better to choose cooked ones, of course, the taste will be a bit discounted.

Dry Roasted Tendons

1. Prepare materials. Soak wild wild pepper and cut into sections, remove the leaves and leave the roots of mustard greens, blanch them in cold water, and set aside

2. Beef tendon cut into strips

3. Boil the oil pan to 40% heat, medium heat, add the minced pork and stir-fry until the water vapor evaporates and it is dry and fragrant

4. Add Pixian bean paste and pickled wild pepper

5. Scallion, sliced ginger, broken rice sprouts, stir-fry until fragrant and bright red

6. Add the stock made in advance

7. Put the beef tendons and cook for 20 minutes

8. When the time is up, add well salt, chicken powder, sugar, soy sauce, cooking wine, pepper, sesame oil to taste, mix well, cook over a medium-to-small heat until the beef tendon is flavorful, and serve after collecting the juice.

Tips:
1. It is very complicated to make the broth by myself, but it tastes good and does not add any additives, so I will boil a lot of it and freeze it every time. To make the broth, the amount of water and time need to be mastered, and water cannot be added in between.

2. If the beef tendon is raw, it needs to be simmered for 6 hours in advance with 2000 grams of stock.