Smoke bamboo shoots with beef tendons

Recipe：

1. Wash clean the soaked smoked bamboo shoots, put into boiled water pot to boil few minutes, and take out  immediately to put into ice water to cool.
2. Cut beef tendon and beef brisket into diced and boil in the pot, then wash the foam of surface.
3. Pour a small amount of oil into the pot, after oil heated, put in star anise, bay leaves, Chinese prickly ash, dried peppers and ginger fried flavor.
4. Turn to small fire, add thick broad-bean sauce to fry a red oil.
5. Add beef, dark soy sauce and cooking wine stir fry well.
6. Then pour boiling water, cover the lid, simmer for 1-2 hours (if it is the ordinary pot, recommended for 2 hours, if it is cast iron pot can be properly reduced time).
7. Add smoked bamboo shoots, and then stew for an hour. Finally add the salt and sugar mix well, dry sauce with high temperature fire.

Tips：

* After boiling bamboo, immediately remove and soak into the ice water, will make bamboo shoots eat more crisp. Even if boil for more than an hour, it will still maintain the crunchy taste.
* Because beef tendon itself is lean, so add a small amount of more fat beef sirloin  to enhance the flavor.