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Chinese braised beef recipe (Method 8)

Beef 500 grams, spicy bean paste 20 grams, ginger 25 grams, spring onion 25 grams, 2 soup spoons of light soy sauce, 2 soup spoons of cooking oil, 2 soup spoons of red wine/rice wine, 1 tea spoon of pepper powder, 2 star anises, 2 tea spoons of salt, 1 tea spoon of sugar, 1/4 tea spoon of MG

1. Cut the beef into chunks. Cut the ginger and spring onion into slices.
2. Cook the beef with boiling water for about 1 mintue.
3. Warm the cooking oil. Stir-fry the ginger, spring onion and spicy bean paste with moderately quick oven for about 30 seconds.
4. Put the beef into the pan. Stir-fry for about 2 minutes with moderately quick oven. 
5. Put the soy sauce, sugar, star anises, red wine/rice wine, pepper powder and some water into the pan. The water should cover all the food in the pan.
6. Cook with quick oven. When the water boils, switch to slow oven. Put the salt and MG into the pan.
7. When the beef is soft, move everything in the pan into a plate/bowl.