Hong Wei Beef

Ingredients:

1000g Beef,

Seasonings:

1g Clove, Ginger Slices, Garlic Chives, Soy Sauce,

Flavor Enhancer (MSG), Fragrant Oil (Sesame Oil), Sugar, Scallions (Green Onions), Star Anise,

Rice Wine (Shaoxing Wine), Black Pepper, Salt, Oil,

Instructions:

1Rinse the beef thoroughly with cold water and cut it into four large pieces. Boil it in a pot until 80% cooked, then remove it and rinse with cold water once. Cut the beef into pieces 4cm long, 2cm wide, and 1cm thick. Cut the garlic chives into segments.

2Heat oil in a wok. Add the beef and stir-fry until the surface moisture evaporates. Add rice wine and soy sauce, and continue to stir-fry for a few more times. Place a large clay pot on a charcoal stove. Use a bamboo grate to support the beef. Add the beef, scallions, ginger slices, clove, star anise, sugar, and salt. Cover with a ceramic plate and bring to a boil over low heat until the beef is tender and falling apart.

3Remove the scallions, ginger slices, clove, and star anise from the beef. Transfer the beef and broth to a wok. Add garlic chives, flavor enhancer (MSG), and black pepper. Bring to a boil, then thicken with cornstarch slurry and drizzle with fragrant oil (sesame oil). The beef is tender, flavorful, and rich in broth.

Tips:

1The beef must be rinsed thoroughly to remove impurities and improve flavor.

2Control the heat carefully to prevent the beef from falling apart.

3Thicken with a concentrated broth before adding cornstarch slurry.