Ingredients:
Beef shank (3 pieces)
Star anise (3 pieces)
Scallions (4 small sections)
Ginger (4 slices)
Cloves (6 pieces)
Chili peppers (2 pieces)
Orange peel (2 pieces)
Sichuan peppercorns (about 10 pieces)
Cardamom (1 piece)
Fermented broad bean paste (1 spoonful)
Light soy sauce, dark soy sauce, and rock sugar (to taste)
Braised Beef Shank
Step 1: Wash the beef shank.
Step 2: Cut the beef shank into thick slices and set aside.
Step 3: Prepare the seasonings: scallions, ginger slices, dried chili peppers, orange peel, cardamom, star anise, cloves, Sichuan peppercorns, and broad bean paste.
Blanch the beef shank and set aside. Heat oil in a pan, then add ginger slices, scallions, and Doubanjiang (broad bean chili paste); stir-fry until fragrant. Add all the spices and sauté to release their aroma.
Add the blanched beef shank and stir-fry. Pour in cooking wine, light soy sauce, dark soy sauce, and rock sugar; stir-fry until the meat is well coated and flavored.
Pour in boiling water, ensuring it completely covers the beef shank. Bring to a boil over high heat for 10 minutes, then reduce heat to low and simmer for 60 minutes.
Note: When blanching the beef, add a splash of mature vinegar to remove any gamey smell.
The beef shank is tender, flavorful, and delicious.
