Ingredients
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Leg beef800g
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Cooked quail egg200g
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Dried bean curd4pcs
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Sliced ginger20g
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Scallion20g
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Cooking wine30g
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Light soy sauce30g
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Salt5g
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Dark soy sauce10g
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Star anise2pcs
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Chinese prickly ash10pcs
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Cinnamon bark1 segment
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Myrcia leaf2pcs
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Dried chilli2pcs
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Amomum tsaoko seed1pc
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Cumin seed1teaspoon
Preparation
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step 1
Wash ans soak 800g leg beef in water for 2hr with the water changed after 1hr, to remove the blood inside the beef
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step 2
Put the leg beef into the mixing bowl, pour water to keep it flush with the leg beef, and add 10g ginger slices, 10g segmented scallion, and 30g cooking wine
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step 3
Put on the measuring cup, blanch the leg beef at 15min/95℃/BREV0.5, and then clean the blanched leg beef and also the mixing bowl
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step 4
Put the blanched beef, 10g sliced ginger, 10g segmented scallion, 2 myrcia leaves and 1 Amomum tsaoko seed into the mixing bowl
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step 5
Add 2 star anises, 1 cinnamon bark segment, 10 Chinese prickly ash particles, 2 dried chillies, and 1 teaspoon of cumin seeds
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step 6
Add 15g dark soy sauce, 30g light soy sauce, 20g rock sugar and 5g salt
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step 7
Pour 1,200g water
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step 8
Put on the measuring cup, and cook the ingredients at 90min/100℃/BREV0.5
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step 9
Add the cooked quail egg and dried bean curd, and soak them in the sauce for 4hr
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step 10
Slice the Beef Seasoned with Soy Sauce for enjoyment