This is a little different from my usual way of cooking tendon. The flavour is more Sichuan, with hot bean paste 郫縣豆瓣, sichuan pepper 花椒, star anise 八角, garlic, ginger and sugar. The tendon is cut up and parboiled for 10 minutes. The seasonings are cooked with a little oil until dryish. Tendon is added and then deglaze with rose liquor. Add water and cook under pressure for an hour. Correct seasonings and add white redish 白蘿蔔 to cook until the redish is tender. A very nice combination of flavours and texture.
Posts
No comments:
Post a Comment