View source for Lu Neu Jian

== Description ==
Spiced ox tendons

== Ingredients ==
* 600 g ox [[tendons]]
* 100 g [[ginger]]
* 2 [[garlic]] cloves
* ¼ dry tangerine [[orange peel|peel]]
* 50 g [[Chinese sugar|rock sugar]]

=== Seasoning ===
* ½ tbsp [[salt]]
* 2 tbsp [[light soy sauce]]
* 1 tbsp [[dark soy sauce]]

== Procedures ==
# Clean ox tendons, scald in boiling [[water]] then raise into cold [[water]].
# Cut [[ginger]] into thick slices, hit by hammer gently, mince the [[garlic]].
# Soak dry tangerine peel, scrape pith away after peel is soft.
# Heat wok with [[oil]], add [[garlic]] [[ginger]], tangerine peel, and 300 ml of [[water]].
# Add ox tendons in when [[water]] is boiled, braise for 2 hours in low heat.
# Add [[Chinese sugar|rock sugar]], braise until sauce is almost dry, dish up.
# Slice ox tendons when it cool, brush on [[sesame oil]], serve.
# May served with sliced [[cherry tomato]]es and [[cucumber]]s.

__NOTOC__
[[Category:Hong Kong cuisine]]
[[Category:Meat Recipes]]
[[Category:Cantonese cuisine]]
[[Category:sugar Recipes Recipes]]
[[Category:Ginger Recipes]]
[[Category:Garlic Recipes]]
[[Category:Sesame oil Recipes]]