The World of Chinese - - Chi Le Ma -

1. Rinse the beef and or­gans. Cut into chunks, then add to boil­ing wa­ter. Re­duce heat and cook at a medium heat, un­til the color turns a light red. Re­move the meat and dis­card wa­ter. 2. In a pot, add the meat, wa­ter (as needed), the cook­ing wine, cin­na­mon, star anise, beef bouil­lon cube, ground black pep­per­corn, and gin­ger. Bring to a boil, stir reg­u­larly then sim­mer on low heat for two hours un­til ten­der. Trans­fer the meat to a cut­ting board, al­low­ing it to cool down be­fore slic­ing. 3. Dis­card the “hard” in­gre­di­ents, like the cin­na­mon, star anise, and gin­ger. Keep a small cup of the broth in re­serve. 4. Add the Sichuan pep­per­corns to the pot and warm over a medium heat un­til fra­grant. Turn off the heat, then add the re­serve liq­uid. Mix well with the chili oil, black vine­gar, and light soy sauce. Set this aside as dress­ing. 5. Slice the beef and or­gans thin. Trans­fer them to a serv­ing bowl and pour the dress­ing over. Gar­nish with toasted sesame seeds and minced scal­lion. Serve cold and en­joy!

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