500g beef brisket
500g beef shin (my own preference. can use brisket and tendon only)
500g beef tendon
3 big daikon
ginger (thumb size)
2 cloves of garlic
Dry Flavouring3 star anise
2 cinnamon stick
1 pack of dried tangerine peel
Wet Flavouring (mix all in a bowl)4 tbsp of Chu Hou sauce
2 pieces of red fermented bean curd
1 tsp 5-spice powder
1 tsp pepper
2 tbsp of sugar
1 tbsp dark soy sauce
2 tbsp soy sauce
dash of shaoxing wine (I use brandy)
Cut the beef brisket/tendon/shin into big chunks. Peel daikon and cut into triangle shape.
Mince garlic and slice ginger into thick slice.
Soak the 3 dry flavouring separately and set aside
Heat up 5 rice bowl of water in a wok. Pour all the beef brisket/tendon/shin into the boiling water and stir for 3-5min and drain. Beef won't be cooked at this stage. Just want to remove all the blood water from the beef.
Dry the wok and put back on stove. Add oil to heated wok, stir fry garlic, ginger til aromatic.
Pour in wet flavouring and also the rinsed dry flavouring. Stir til you can smell the Chu Hou sauce smell comes out. Return all the beef and daikon into wok. Give all the ingredients a few stirs to ensure the sauce coat all. Add 1 rice bowl of water.
Transfer to pressure cooker to cook for 20min. The volume of ingredients will shrink and the daikon will give out water. So you will want to do final adjustment to the taste by adding more salt/sugar/soy sauce according to your preference.
Suppose to taste even yummier if I let this sit overnight.