1 kg beef brisket
500 g beef tendon
3 carrots (peeled and cut into large chunks)
2 pieces nam yu (red fermented beancurd)
2 tsp taucheo (fermented bean paste)
1 5-cm piece of ginger (cut into thick slices)
1 head of garlic (top cut off to expose cloves)
2 tsp light soy sauce
1 tsp dark soy sauce
20 g rock sugar
2 tbsp vegetable oil
500 ml water
salt (to taste)
If you have removed the brisket from the pot, return it to the stew and adjust seasoning to taste. Make sure the tendons are soft, then serve!