Gastronomixs

Chinese stewed oyster blade tendon

Creation by Schilo van Coevorden, Taiko by Schilo - Conservatorium Hotel, Amsterdam, the Netherlands.

Chinese stewed oyster blade tendon

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,600 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

kg

oyster blade tendon

3

l

beef stock

125

ml

red wine

125

ml

soy sauce

1

clove

garlic

2

 

spring onions

2

whole

star anise

1

tbsp

cumin

2

pieces

liquorice root

1

 

ginger root

1

 

cinnamon stick

Preparation method

  • Cook the tendon in the stock on a medium heat for approx. 30 minutes.
  • Add the wine, soy sauce, and spices.
  • Continue cooking the meat on a low heat and then serve with the stock. 

Previous page