Practical Way to Cooking Perfect Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展
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To prepare an extraordinary Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展, below are the ingridients required:
- You need 2 kg of Beef Shank.
- Get 4 slice of Ginger.
- Use 5 of Garlic Cloves.
- Use 150 ml of Light Soya Sauce.
- Use 150 ml of Dark Soya Sauce.
- Get 40 ml of ShaoXing Wine.
- Get 1 cube (30 g) of Rock Sugar.
- Get 4 spoonful of Peppercorns 花椒.
- Use 8-10 of Star Anise 八角.
- Provide 1 piece of chinese Cinnamon 桂皮.
- Get 8-10 of Dried Laurel Leaves (Bay Leaves) 乾月桂葉.
- Provide of Seasoning.
- Use 2 tsp of Five spice powder.
- Provide 1 tsp of chicken powder.
After preparing the components, next you are ready to make your 5-star Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展 by following the instructions below:
- Here are the main ingredients check the list above..
- Boil a pot of water throw in those beef with 3 slice of ginger for 3 mins. This will remove the blood smell inside the meat. Then Rinse the beef and place aside. I prefer lean beef so if theres fat i will cut them out..
- Now throw in all the Ingredients and Seasonings etc inside the pot, except the beef then make it to a boil. Some people will place those in Teabags or sacks but im just too lazy. Place those beef inside the pot and pour hot water until meat is covered. When its boiling switch to "low heat" and simmer it for 2 hours lids covered..
- During the process Flip those beef around every 30mins so the sauce can be covered evenly and check if its burning etc. I would taste the sauce which will be 40% more salty with little sweetness to it. If not add in more seasonings. There should be also a taste of peppercorn, star anise and bay leave etc if not add in more. After 2 hours switch off the heat with lids covered and leave it for 6 hours..
- After 6 hours scrape out those peppercorn off (thats what u get if u are lazy not placing those inside a sack before cooking ;) then wrap it up and place in fridge. As for the leftover sauce filter it, wrapped and use them as a dipping sauce or sauce for rice..
- After a few hours in fridge slice them up in thin slices served cold. As for the sauce reheat first and cool to room temperature as a dipping sauce. Beef can last for 3 days in fridge. Done!.
Taiwanese Food recipe in Chinese. · Cantonese beef rice bowls are made with browned ground beef, simmered in stock, spices, oyster sauce, soy sauce simmered to perfection and served over rice! Chinese beef stew recipe (柱侯蘿蔔炆牛腩) is the Cantonese style cuisine by serve with noodles and rice. One of the indispensable ingredients in this Cantonese beef stew recipe is the Chu How sauce. Other common seasoning ingredients are Hoisin sauce, Chinese light and dark soy sauce. Served with house special ponzu sauce.
Recipe : Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展
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Simple tips to make Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展
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