中文：牛筋牛腱萝卜煲

When it gets cold, I love to serve hot and bubbling dishes. This beef shank and tendon stew with daikon is very comforting and appetizing in cold weather like now.

Ingredients for beef stock：

2 large pieces of beef shank
4 to 5 large pieces of beef tendon
1 piece of ginger root
1 black cardamom pot
2 to 3 star anises
4 to 6 dry chile peppers, snapped or cut into pieces
2 to 3 bay leaves
3 to 4 cloves
1 teaspoon Sichuan peppercorns
2 pieces of dried rhizome/ dried ginger slices
1 small piece of cinnamon stick
1/2 teaspoon black pepper corns

For the beef stew (I use only half of the soup made from ingredients listed above):

1 large daikon, peeled and cut into cubes
3 to 6 fresh red chile peppers, coarsely chopped
2 to 3 gloves of garlic, peeled and sliced
1 small piece of ginger root, sliced
2 teaspoon oyster sauce
1 to 2 teaspoons dark soy sauce
1 teaspoon sugar
1/4 teaspoon Sichuan peppercorns
2 to 3 tablespoons rice cooking wine
1/4 to 1/2 cup of soy sauce
2 to 3 tablespoons cooking oil
salt to taste

Directions：

Fill a 6 quart pot with cold water, add beef tendon and shank. Heat over high heat until the whole pot comes to boil. Allow it continue to cook for 5 minutes. Remove from heat. Drain and rinse the beef tendon and shank under running water.

Gather the spices for soup on a piece of coffee filter paper

Tie it up

Add beef tendon, shank, spice bag, ginger root, bay leaves and water to instant pot

Set it to cook under high pressure for 50 minutes.

The stock is done, fast and quick.

With a sharp knife, cut beef tendon and shank into walnut sized pieces.

The whole plate of meat is way too much for two of us. So it use half of it, and save the extra meat for later use.

Heat a wok over high heat; add oil, and then garlic, ginger, red chile peppers and Sichuan peppercorns; sauté for half to a minute.

Add beef tendon and shank cubes along with oyster sauce and rice cooking wine. Sit fry over high heat until the liquid evaporates. It takes about 5 to 8 minutes.