For this braised beef tendon, Lin's personal preference is to have it cooked to a soft and tender texture, easy to chew without being tough. It requires longer pressure cooking.
It's now five o'clock, and it should cook for one hour, but it's only been 48 minutes.
Uncover the pot, and the rich aroma of braised beef wafts into the air. The beef tendons in the pot have turned semi-translucent, coated completely in a shiny, red-brown sauce. With a gentle touch, they jiggle uncontrollably, making one's mouth water.
He carries the pot back to the kitchen and pours the contents into a stockpot to continue stewing.
To achieve a tender, gelatinous texture for the pork trotters and melt-in-your-mouth braised pork, it needs at least one and a half hours of cooking.
Half-past six.
Lin takes out the spice bag from the pot and throws it away, avoiding bitterness from over-reduction during the sauce gathering.
