Braised ribs and tendon

Serves 4-6

600g boneless beef ribs 25g ginger, sliced 300g beef tendons 2tbsp vegetable oil 3tbsp zhuhou sauce 1 daikon radish, cut into large chunks 1 dried tangerine peel

1tsp salt, plus extra to taste 1tsp granulated sugar 1tbsp dark soy sauce 1tbsp corn flour steamed rice to serve shredded spring onion, to garnish

Soak the beef ribs in a bowl of cold water for 1 hour, then rinse and drain. Put the beef ribs and 5 slices ginger into a large saucepan, add enough water to cover, and bring to a boil. Reduce to low heat and simmer, uncovered, for 1¼-1½ hours, or until the beef ribs is tender enough to pierce through with a chopstick. Do not add water while cooking. Use a slotted spoon or tongs to remove the ribs, drain, and transfer to a bowl. Set the stock aside.

Meanwhile, in a separate saucepan, add the beef tendons and enough water to cover them completely. Bring to the boil over a high heat and blanch the tendons for 2 minutes. Skim the froth and scum off the surface, if needed. Drain and rinse under cold running water. Place the tendons in a heatproof bowl, then place the bowl in a collapsible pot or bamboo steamer over a pot of boiling water. Steam, covered, for about 1 hour. Add more water to the pot if needed. Rinse thoroughly under cold running water until cooled. Cut the tendon into 1-inch/2.5-cm pieces.

Heat a large frying pan over medium heat, add the ribs, and cook for 2-3 minutes until brown. Flip and cook for another 2-3 minutes. Remove and cut into 1¼-inch/3-cm cubes.

Heat the oil in a saucepan over medium-high heat, add the remaining ginger, and stir-fry for 1 minute until fragrant. Stir in the zhuhou sauce. Add 250ml beef rib broth, the radish, dried tangerine peel, salt, sugar, and soy sauce. Bring to a boil, reduce to medium heat, and cook for about 10 minutes, or until the radish is just tender. Add the drained ribs and tendons and cook for 15-20 minutes. Season with extra salt to taste. Mix the corn flour with 2 tablespoons water in a small bowl and stir this mixture into the beef. Bring to a boil, stirring, for about 30 seconds to thicken the sauce. Garnish with spring onions and serve with steamed rice.