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Meats, Grains Chinese Appetizers, Ceideburg 2, Chinese 2 Servings

INGREDIENTS

450 g Beef shin
500 Bottle of Chinese spice
sauce
1 1/2 t Sesame seeds
Cooking oil
3 t Sugar
1 1/2 t Sesame oil
1 T Fen Chiew Chinese wine, or
Kao Liang Chiew or
sherry
1 t Salt
2/3 t Cinnamon powder
2/3 t Star anise powder

INSTRUCTIONS

ea Prepare the marinade and marinate beef shin for 24 hours. ea Cook
shin in boiling water for 10 minutes, then remove.  Simmer in the
spice sauce for 75 minutes.  (A special sauce would be prepared in  the
restaurant kitchen; bottled sauce is recommended for home-cooking
purposes.) Remove, cool and freeze (for subsequent ease of slicing++
ideally with a slicing machine). Stir-fry sesame seeds in a dry wok
until they are golden, and set aside. Thinly slice frozen beef shin,
and deep-fry in hot oil over medium flame until crisp. Melt the sugar
in 2 tsp of water in another wok, add beef slices and stir fry until
no liquid is left. Sprinkle sesame seeds and sesame oil over slices
while still hot. Gently mix and transfer to serving dish.  From
"Champion Recipes of the 1986 Hong Kong Food Festival".  Hong  Kong
Tourist Association, 1986.  Posted by Stephen Ceideberg; October 26
1992.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

A Message from our Provider:

“A lot of kneeling will keep you in good standing.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 170
Calories From Fat: 101
Total Fat: 11.5g
Cholesterol: 0mg
Sodium: 1164.8mg
Potassium: 37.1mg
Carbohydrates: 9.2g
Fiber: <1g
Sugar: 6.3g
Protein: <1g


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