The method
6 steps · 3 hr
- 01
Blanch brisket and tendon; drain.
- 02
Sear aromatics in oil; add spices and chu hou paste.
- 03
Add meat, soy, wine, sugar; cover with water.
- 04
Simmer 2.5 hours; add daikon last 30 minutes.
- 05
Boil noodles; portion into bowls with bok choy.
- 06
Ladle over meat and broth; serve hot.
