Recipe of Delicious Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展

Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展 Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

This is common appetizer served in China: thinly sliced beef, served cold. Using a pressure cooker makes the cooking process a lot faster!

Here is the best “Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展” recipe we have found so far. This is gonna smell and look delicious.

Ingredients of Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展

1. Prepare 2 kg of Beef Shank.
2. It’s 4 slice of Ginger.
3. You need 5 of Garlic Cloves.
4. Take 150 ml of Light Soya Sauce.
5. Prepare 150 ml of Dark Soya Sauce.
6. Prepare 40 ml of ShaoXing Wine.
7. You need 1 cube (30 g) of Rock Sugar.
8. It’s 4 spoonful of Peppercorns 花椒.
9. Take 8-10 of Star Anise 八角.
10. Take 1 piece of chinese Cinnamon 桂皮.
11. Make ready 8-10 of Dried Laurel Leaves (Bay Leaves) 乾月桂葉.
12. It’s of Seasoning.
13. It’s 2 tsp of Five spice powder.
14. You need 1 tsp of chicken powder.

This Chinese Braised Beef Shank Recipe brings back a lot memories of my mom.My mom took a Remove the beef shank and rinse it in cold tap water. *Pro Tip: We take this step whenever we Make this delicious Chinese Braised Beef Shank Recipe with homemade Chinese Master Stock 滷.A wide variety of chinese soya sauce options are available to you, such as processing type, packaging, and type.The strong flavor of five spice and soy sauce is unmistakable.

Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展 instructions

1. Here are the main ingredients check the list above..
2. 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..
3. 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..
4. 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..
5. 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..
6. 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!.

It is typically served as a cold appetizer.Add beef shank in a cast iron pot; add leek onion, spring onion, shallots and sugar.Pour in soy sauce and enough beef stock to cover.

They are easier to make at home than you mi.Pictorial: Beef Shank Braised with Five Spice/Soy.This dish is great with warm Chinese liquor or cold beer and now I am having this craving for that combination.Here's what you need: water, beef shank, scallions, fresh ginger, star anise, vegetable oil, garlic, red chiles, medium white onion, rock sugar, spicy bean paste, dark soy sauce, rice wine, light soy Remove the meat from the pot, rinse in cold water, and cut into thick slices.After braising these luscious beef shanks, the meat and marrow is pulled from the bones to create a succulent sauce for pasta or polenta.