Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, chinese soya sauce beef shank (served cold)鹵水牛展. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展 is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展 is something which I have loved my entire life.
Pan Fried Scallop with Soya Sauce豉油皇煎帶子. Chow Mein w/ Soy Sauce 豉油皇炒麵. Consists of salted pork in jelly, Shanghai style smoked fish, spiced beef shank, wood ear with coriander and hand-cut cucumber. Deep Fried Fish In Soy Sauce 老店熏鱼 Spicy Black Fungus Salad 香辣黑木耳 Marinated Beef Shank with Leek 京葱牛展 International Salad Bar： 色 拉 吧 Lollorosa, Frisee, Romaine Leaves, Butter Lettuce 毛叶生菜，苦叶生菜，罗马生菜，黄油生菜 Carrot, Celery, Tomato Cherry, Cucumber, Sweet Corn Beef Shepherd's Pie 免治牛肉薯蓉批 Australian wagyu burger with red peppercorn sauce 澳洲和牛漢堡伴紅椒粒汁 Wagyu beef roll with enoki mushroom 金菇和牛牛肉卷 Roasted veal fillet with mushroom and foie gras cream sauce 燒牛仔柳配炒雜菌伴鴨肝汁 Braised beef risotto 燴牛肉意大利飯 Grilled meat ball 焗.
To get started with this particular recipe, we have to 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 it.
The ingredients needed to make Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展:
- Make ready 2 kg Beef Shank
- Make ready 4 slice Ginger
- Make ready 5 Garlic Cloves
- Get 150 ml Light Soya Sauce
- Prepare 150 ml Dark Soya Sauce
- Get 40 ml ShaoXing Wine
- Take 1 cube (30 g) Rock Sugar
- Make ready 4 spoonful Peppercorns 花椒
- Take 8-10 Star Anise 八角
- Get 1 piece chinese Cinnamon 桂皮
- Make ready 8-10 Dried Laurel Leaves (Bay Leaves) 乾月桂葉
- Prepare Seasoning
- Get 2 tsp Five spice powder
- Get 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!
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