Ingredients

The following ingredients have 6 Servings
  • 1 kg beef tendons, sliced
  • 6 cups water
  • 2 tbsp oyster sauce
  • 3 tbsp soy sauce
  • 2 tbsp Chinese cooking wine
  • 1 tsp sugar
  • ½ tsp ground white pepper
  • 1 tbsp finely minced ginger
  • 1 head garlic, minced
  • oil

Instruction

  • In a wok add oil then sauté garlic in low heat until golden brown. Remove garlic then set it aside
  • Turn up the heat to high then brown beef tendons on all sides
  • Add all remaining ingredients then bring to a boil, cover then simmer in very low heat for 2 1/2 hrs. Check liquid level regularly make sure it does not dry out. Water should be very thick at this stage, taste and season accordingly.
  • Place tendons in a heat proof container then into a steamer, steam for 30 more minutes on high heat. Remove from heat then serve.