| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Chinese5 |
4 |
servings |
INGREDIENTS
| 4 |
|
Spring onions; trimmed and |
| 1 |
|
Fresh ginger (1" piece); after slicing thin |
| 3 |
|
Pieces orange peel |
| 2 |
lb |
Flank steak; halved |
|
|
It by hitting it |
| 3 |
|
Star anise |
| 1/4 |
c |
Softened lard or frying oil |
| 2 |
ts |
Garlic; finely chopped |
| 1/2 |
c |
Light soy sauce |
| 1/3 |
c |
Rice wine or dry sherry |
| 1 |
tb |
Hot bean paste |
| 1 |
tb |
Chinese brown peppercorns |
| 2 |
tb |
Dark soy sauce |
| 2 |
tb |
Sweet bean paste |
| 2 |
ts |
Sugar |
INSTRUCTIONS
SEASONING
Cut the meat into 5 cm (2 inch) cubes and place in a deep pot with the
spring onions, ginger, star anise, and the orange peel. Cover with water
and bring to a boil, skim and then simmer for 2 hours, tightly cover- ed
over low heat. Heat the lard and fry the seasoning ingredients for 1
minute, then pour into the pot and recover. Simmer 1 hour more or until
meat is very ten- der. Transfer meat to a serving dish and thicken the
sauce with a paste of corn flour and cold water. Pour over the meat after
discarding the onion, ginger, star anise and orange peel.
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