2 large strips of Fresh Short Rib Beef (sliced)
A packet of fresh beef tendon (approximately 10 pieces)
2 pieces of red fermented beancurd
1 tablespoon of Light Preserved Soya Bean paste
1 large White Carrot (chopped into medium pieces)
5 bowls of water
2 tablespoons of minced garlic
Several slices of ginger
2 small pieces of rock sugar
2 tablespoons of Superior Dark Soy Sauce
2 tablespoons of Corn Flour
1 tablespoon of Premium Oyster Sauce
3 tablespoons of water
Dash of salt
Blanch beef tendon and short rib in boiling water for about 5 minutes to remove impurities.
Rinse and drain well.
Heat oil in a non stick pot over medium heat.
Fry ginger slices and minced garlic until fragrance.
Add red fermented beancurd and light preserved soya bean paste.
Add beef tendon and short rib cubes and stir fry for about 5 minutes.
Add water and rock sugar and bring to a boil.
Reduce the heat to medium and leave it to simmer for about 60 minutes.
Check the water level in the pot. Add water if necessary.
Always make sure that the ingredients are covered with enough gravy sauce.
Increase the simmering time to another half an hour if you find the beef tendon not tender enough.
Add the white carrot pieces and stir well.
Occasionally stir the ingredients in the pot to evenly heat up the cooking process.
Do not add too much salt as seasoning because both the red fermented bean and preserved soya bean paste are salty enough.
My overall cooking time took about 2 hours.
This is my first attempt in preparing the dish and turned out successfully.
As shown on the photo, the texture and tenderness of the beef tendon and short ribs were just right.