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

Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, chinese soya sauce beef shank (served cold)鹵水牛展. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展 is one of the most popular of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展 is something that I’ve loved my whole life. They’re fine and they look wonderful.

This is common appetizer served in China: thinly sliced beef, served cold. Using a pressure cooker makes the cooking process a lot faster! Chinese Braised Beef Shank is a traditional cold sliced beef dish that's often found as an appetizer at Chinese banquet-style dinners. It is a slow cooked soy and spices flavored shin of beef that becomes deliciously tender and fragrant Usually this Chinese Spiced Beef is presented as one dish out of many at a Chinese family style meal. (Rice served individually and two to four veg or.

To get started 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 it.

The ingredients needed to make Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展:
  1. Take 2 kg Beef Shank
  2. Get 4 slice Ginger
  3. Take 5 Garlic Cloves
  4. Prepare 150 ml Light Soya Sauce
  5. Make ready 150 ml Dark Soya Sauce
  6. Prepare 40 ml ShaoXing Wine
  7. Prepare 1 cube (30 g) Rock Sugar
  8. Prepare 4 spoonful Peppercorns 花椒
  9. Take 8-10 Star Anise 八角
  10. Prepare 1 piece chinese Cinnamon 桂皮
  11. Take 8-10 Dried Laurel Leaves (Bay Leaves) 乾月桂葉
  12. Take Seasoning
  13. Make ready 2 tsp Five spice powder
  14. Prepare 1 tsp chicken powder

The strong flavor of five spice and soy sauce is unmistakable. Pictorial: Beef Shank Braised with Five Spice/Soy. This dish is mostly served as an appertizer (cold) before the main course. Tonight my dinner was Steamed Spareribs with Plum Sauce.

Instructions to make Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展:
  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!

This dish is mostly served as an appertizer (cold) before the main course. Tonight my dinner was Steamed Spareribs with Plum Sauce. 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.

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