The traditional combination is tendons and briskets so I make this this time. The flavouring is also tradition--chuhou sauce, luohanguo, sugar, shaoxing wine, dark and light soy sauce, ginger and garlic, dry orange peel and water. Done in a pressure cooker for an hour and then the sauce is reduced. The brisket melts in the mouth and the tendons still have a little of a bite to it. The feeling of home!
Friday, November 24, 2006
Tendons and Brisket
The traditional combination is tendons and briskets so I make this this time. The flavouring is also tradition--chuhou sauce, luohanguo, sugar, shaoxing wine, dark and light soy sauce, ginger and garlic, dry orange peel and water. Done in a pressure cooker for an hour and then the sauce is reduced. The brisket melts in the mouth and the tendons still have a little of a bite to it. The feeling of home!
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