Braised Tendon with Scallions
|1 dish water-soaked beef tendon
||1 bowl cornstarch-water
|3 tbsp soy sauce
||some ginger slices
Cut tendon and scallion into sections.
Put oil in a wok and add scallion sections. Deep-fry till golden yellow. Take them out and
place in a bowl.
Put oil in the wok and add part of the scallions, oil, aniseeds and gingers. Stir-fry till
aromatic. Add stock and salt and bring to boil. Take condiments out. Put in the tendon and
deep-fried scallion sections and soy sauce. Simmer over a low fire to absorb flavor and
then turn to a high fire to reduce the juice. Put in sugar for coloring and
cornstarch-water to thicken. Sprinkle sesame oil and serve.
(Source: Chinese Home-Style Cooking by Li Yin)