Braised Bull Penis (Hong Shao Niu Bian) – Detailed Recipe

Chinese Braised Bull Penis (Hong Shao Niu Bian) – Detailed Recipe

Braised Bull Penis is a traditional Chinese delicacy known for its rich gelatinous texture and nourishing qualities. The dish is typically prepared using classic red-braising techniques, resulting in a savory, aromatic, and deeply flavorful stew.
Below is a complete step-by-step recipe.

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Ingredients

Main Ingredient

• 1–2 bull penises (cleaned and pre-processed)

For Pre-boiling

• 3–4 slices ginger

• 2 scallions

• 2 tbsp Chinese cooking wine (Shaoxing wine)

For Braising

• 1 tbsp vegetable oil

• 5–6 slices ginger

• 3 cloves garlic, smashed

• 2 scallions, cut into sections

• 1–2 dried chilies (optional)

• 1 star anise

• 1 small cinnamon stick

• 1 bay leaf

Seasonings

• 2 tbsp light soy sauce

• 1 tbsp dark soy sauce

• 1 tbsp cooking wine

• 1–2 tsp sugar (or rock sugar)

• Salt to taste

• Hot water or broth (enough to cover ingredients)

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Preparation Steps

1. Clean the Bull Penis Thoroughly

Bull penis needs extra cleaning to remove odor and impurities.

1. Rinse it under running water.

2. Cut it open lengthwise to expose the inner parts.

3. Remove the white membrane and any connective tissues.

4. Rub with salt and rinse again.

Tip: Many markets sell pre-cleaned bull penis, which reduces prep time.

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2. Pre-Boil to Remove Odor

1. Place the bull penis in a pot of cold water.

2. Add ginger slices, scallion sections, and cooking wine.

3. Bring to a boil and simmer for 5–8 minutes.

4. Remove and rinse under warm water.

This step removes the strong smell and prepares the ingredient for braising.

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3. Cut Into Sections

Cut the pre-boiled bull penis into bite-sized pieces or 3–4 cm sections, depending on your preference.

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4. Stir-Fry Aromatics

1. Heat 1 tbsp oil in a wok or deep pot.

2. Add ginger, garlic, scallions, dried chilies, star anise, cinnamon, and bay leaf.

3. Stir-fry until fragrant.

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5. Add the Bull Penis and Seasonings

1. Add the chopped bull penis into the pot.

2. Stir-fry for 1–2 minutes.

3. Add:

   • Light soy sauce

   • Dark soy sauce

   • Cooking wine

   • Sugar

Stir well to evenly coat the pieces with sauce color and aroma.

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6. Simmer Until Tender

1. Pour in hot water or broth to fully cover the ingredients.

2. Bring to a boil, then reduce to low heat.

3. Cover and simmer for 1.5–2 hours, or until the texture becomes soft, springy, and gelatinous.

4. Add salt to taste in the final 10 minutes.

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7. Reduce the Sauce

Increase heat to medium-high and cook uncovered for several minutes until the sauce thickens and coats the pieces.

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8. Serve

Transfer to a serving bowl and sprinkle chopped scallions for aroma.

Flavor Profile:
Rich, savory, slightly sweet, full of collagen, and deeply aromatic from the spices.

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Optional Add-Ins

• Carrots or radish chunks

• Goji berries (for nourishment)

• Chili bean paste (for spicier flavor)