burning tendons with green onions

Braised Tendons in Soy Sauce: A Culinary Guide

Braised tendons in soy sauce, a beloved Chinese dish, are prized for their melt-in-your-mouth texture and rich, savory flavor. Here’s a concise guide to crafting this delicacy.

Ingredients: 500g pork or beef tendons (cleaned and boiled until tender), 3-5 green onions (cut into sections), 4-5 slices of ginger, 2 cloves of garlic, 3 tbsp light soy sauce, 2 tbsp dark soy sauce, 1 tbsp Shaoxing wine, 1 tsp sugar, 500ml stock or water, and sesame oil for finishing.

Steps:

1. Prep Tendons: Boil tendons in water with ginger and a splash of wine for 15 minutes, then rinse and cut into bite-sized pieces.

2. Sauté Aromatics: Heat oil in a wok, stir-fry green onions, ginger, and garlic until fragrant.

3. Braise: Add tendons, soy sauces, sugar, and stock. Bring to a boil, then simmer on low heat for 1.5–2 hours until tender, topping up water if needed.

4. Reduce Sauce: Increase heat to thicken the sauce slightly, drizzle with sesame oil, and garnish with extra green onions.

Tips: For enhanced flavor, add star anise or cinnamon during braising. Ensure tendons are simmered slowly to achieve optimal softness without turning mushy. Serve hot with rice to savor the umami-rich sauce. This dish balances simplicity and depth, making it a standout in home cooking.