|Chinese braised beef|
(Continues from yesterday)
As I mentioned yesterday, there are many slightly different ‘hongshao’ recipes, this is only just one of them. The taste is really good, unexpectedly good, even for somebody like me – never a big fan of meat. Hope you like it too. :))
Beef. (I used 350g). Although almost any beef cut can be used for cooking this dish, it is commonly considered that the best part for making ‘HongShao Rou’ is Sirloin.
Oil, cooking wine, sugar (brown or white), anise stars, cinnamon stick, bay leaves, salt, light soy sauce, red tea leaves (optional, I used Wulong tea leaves), corn flour (for thickening), ginger.
1) Chop the beef into ‘cube.. ish’ pieces.
2) Chop the potato and carrots into cubes, ginger into slices.
3) Preparing the seasoning (this is only optional): wrapping the anise star, tea leaves, cinnamon stick, ginger with a piece of gauze or if you have the professional seasoning ‘container’. This is only for making it easier to pick the seasoning up later.
1) In the sauce pan, pour in water, bring it to boiling.
2) Put the beef cubes in briefly, when the colour of the meat changes, remove it from the water. (ONLY put the beef in when it is boiling, and DO NOT boil it for long, as it will be difficult to get the seasonings in later.)
3) Put the empty sauce pan back on the fire, pour in around 3-4 tablespoons of oil.
4) Then add boiled beef tubes in, stir fry quickly, and add 1 tablespoon of cooking wine, 2 tablespoons of sugar, 1 tablespoon of soy sauce.
5) Keep on stirring, until the sauce in the sauce pan is almost all soaked up, and the colour of the beef turns a bit ‘red’, pour in water just enough to cover the beef.
6) Then add 2 bay leaves, around 4 -5 anise star, 1 general size of cinnamon stick, 1 teaspoon of red tea leaves (optional), and a few slices of ginger. Cover the lid of the sauce pan, boiling it with low fire for around 40 -50 minutes, then remove the seasonings from the sauce pan.
7) Put another wok on the fire, pour in good amount of oil, add in chopped potato and carrots. Light fry it on slightly strong fire.
8) When the surface of the potato and carrots gets golden, (the centre part of the potato no need to be completely done), remove them from the wok, and put them in the sauce pan with beef. (By now, it should only a little bit sauce left in the sauce pan.)
9) Cover the lid, keep on cooking for further 10 minutes or until the potato is completely softened.
10) Take off the lid, add a little bit oil, 1/2 teaspoon of salt, stir fry it as normal.
|Chinese Hong Shao Niu Rou|
11) Pour in the corn flour mix, when the sauce gets bubbling, turn off the fire, remove the dish to the plate to serve. –
— Phew… eventually done, it is not difficult, but now you know what I mean that I do need to be patient to make this dish. :))
It is good to go with boiled rice or beer. Hope you enjoy your hard-work result. :)))