Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展 - Loved ones warmth and closeness can be obtained in simple ways. One of them is cooking and serving meals for the family members. As a housewife, of course you don't desire to miss a meal collectively correct? Cuisine may also be the important to a happy family members, a lot of feel homesick for the reason that their cooking has been discovered elsewhere.
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Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展 is one of the most popular of recent trending meals in the world. It's simple, it's fast, it tastes delicious. It is appreciated by millions daily. Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展 is something which I've loved my entire life. They're nice and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook chinese soya sauce beef shank (served cold)鹵水牛展 using 14 ingredients and 6 steps. Here is how you cook that.
Composition needed to make Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展:
- 2 kg Beef Shank
- 4 slice Ginger
- 5 Garlic Cloves
- 150 ml Light Soya Sauce
- 150 ml Dark Soya Sauce
- 40 ml ShaoXing Wine
- 1 cube (30 g) Rock Sugar
- 4 spoonful Peppercorns 花椒
- 8-10 Star Anise 八角
- 1 piece chinese Cinnamon 桂皮
- 8-10 Dried Laurel Leaves (Bay Leaves) 乾月桂葉
- Seasoning
- 2 tsp Five spice powder
- 1 tsp chicken powder
Instructions to make Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展:
- 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!
So that's going to wrap this up for this exceptional food chinese soya sauce beef shank (served cold)鹵水牛展 recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
