Soak 2 dried orange peels in hot water

Sear 1 kg beef brisket (cut into cubes) in wok heated with 1 tbsp oil, once lightly brown transfer to pressure cooker

Sear 1 kg beef tendons, once lightly brown transfer to pressure cooker

Heat 1 tbsp oil in the same wok, add 20g sliced ginger, 3 cloves of garlic, 1 tbsp black and white peppercorns, 1 star anise and 3 bay leaves. Stir fry until fragrant and add to pressure cooker

Add to pressure cooker, soaked dried orange peels, 1 tsp five spice, ¼ cup shaoxing wine, ¼ cup chu hou paste, 2 cubes red fermented bean curd, 2 tbsp oyster sauce, 2 tbsp light soy sauce, 1.5 litres water, 30g rock sugar and 1 tbsp dark soy sauce.

Mix well and lock pressure cooker cover in place, pressure cook for 1 hour

Peel and cut 500g of daikon, chop 4 stalks of spring onions and set aside

After 1 hour, wait for pressure cooker to cool down, open cover and add daikon, skim top layer of oil

Cover and pressure cook for another 15-20 minutes

Once done serve with chopped spring onions