Bean Tendon Stew
Category: Sichuan
Materials:
| Dry bean tendon | 250 g |
| Green onion | 50 g |
| Pickled red chili | 8 |
| Canola oil | 100 g |
| Salt | 1 g |
| Soy sauce | 18 g |
| Cooking wine | 10 g |
| Sesame oil | 15 g |
| Broth | 300 g |
Procedures:
- Soak the dry bean tendons in water till they expand and turn soft; cut them into 4 cm length sticks. Boil them in water for two minutes, then dry them with a filter. Cut the green onions and pickled red chili into 4 cm long.
- Heat the oil to 180°C, add the bean tendons, green onion, pickled chili and stir-fry for 30 seconds. Add the soy sauce, salt, cooking wine and broth. Stew them till about dry, then add the sesame oil, mix and serve.
Modified from Popular Sichuan Cuisine second edition (1984) by Jiancheng Liu et al.
