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Tendon and Tripe, Shanghai Style
|Tendon and Tripe, Shanghai Style|
1 pound beef tendon
1 pound pork tripe
1 cup dark soy sauce
1 Tablespoon corn oil
6 green tops of scallions, minced
1 teaspoon black bean and chili sauce
3 slices fresh ginger, minced coarsely
1 one-inch by two-inch piece of Chinese brown sugar
1/2 cup red wine lees
1/2 cup fresh golden needle mushrooms, separated into small clumps
1 teaspoon five-spice powder
1 Tablespoon chicken bouillon powder
1/2 cup bean sprouts, tails removed
1/2 cup peeled and sliced cucumber
1. Blanch beef tendon and tripe for two minutes each in two separate pots. Cool for one hour in the soy sauce.
2. Heat corn oil and stir-fry the scallion tops for one minute, then add tendon and tripe pieces and the soy sauce. Add black bean and chili sauce, ginger pieces, Chinese brown sugar, wine lees, golden needle mushrooms five spice powder, and powdered bouillon. Bring to boil, then reduce heat to a simmer, cover, and cook for two hours. Then allow to sit in the sauce for another hour.
3. Remove the tendon and tripe and cut them into very thin slices and set them on a platter. Put bean sprouts and cucumber slices around them.
4. Reduce sauce mixture to about three tablespoons and pour over the tendons and tripe, and serve.