Recipe for Braised Beef Tendon, Braised Chicken Feet, and Braised Peanuts

Braised Beef Tendon

Ingredients: Beef Tendon, Old Broth Base, Green Onion, Star Anise, Ginger, Cassia Bark, Garlic, Sichuan Peppercorns, Rock Sugar, Fennel Seeds, Salt, Bay Leaf, Soy Sauce, Dried Chili Peppers

Instructions:

1Soak beef tendon in water for 1 hour to remove blood residue, place beef tendon and old broth base in a pot, add water.

2Wrap the broth package tightly in muslin cloth.

3Place rock sugar and the broth package in the pot and cook together.

4Add salt and light soy sauce, after boiling, simmer over low heat for about 1 hour, overnight for flavor absorption, cut into slices after cooling.

Braised Chicken Feet

Ingredients: Chicken Feet, Sichuan Peppercorns, Star Anise, Cassia Bark, Ginger, Bay Leaf, Rock Sugar, Wine, Dark Soy Sauce, Light Soy Sauce, Thirteen Spice, Ginger

Instructions:

1Wash chicken feet clean and remove nails one by one, put half a pot of water in the pot, pour in chicken feet, bring to a boil and cook for 3 minutes.

2Remove the cooked chicken feet and rinse them under running water, drain, and pour into the pot, add water to cover the chicken feet roughly.

3Bring to a boil, add 1 tablespoon of wine, add 2 slices of ginger, add 3 tablespoons of dark soy sauce and 2 tablespoons of light soy sauce.

4Put Sichuan peppercorns, star anise, cassia bark, bay leaf into tea bags, put into the pot, add rock sugar, add a half-teaspoon of thirteen spice.

5Bring to a boil again, reduce the heat to about 80 minutes until chicken feet are tender and flavorful, turn up the heat to thicken the broth in the pot.

Braised Peanuts