Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展. This is common appetizer served in China: thinly sliced beef, served cold. Using a pressure cooker makes the cooking process a lot faster! Chinese Braised Beef Shank is a traditional cold sliced beef dish that's often found as an appetizer at Chinese banquet-style dinners.

Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展 I personally love anyting hot and spicy, so i. The strong flavor of five spice and soy sauce is unmistakable. They are easier to make at home than you mi.

Hey everyone, hope you are having an amazing day today. Today, we're going to prepare a special dish, chinese soya sauce beef shank (served cold)鹵水牛展. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.

Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展 is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is simple, it's fast, it tastes yummy. They are nice and they look wonderful. Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展 is something that I've loved my whole life.

This is common appetizer served in China: thinly sliced beef, served cold. Using a pressure cooker makes the cooking process a lot faster! Chinese Braised Beef Shank is a traditional cold sliced beef dish that's often found as an appetizer at Chinese banquet-style dinners.

To begin with this recipe, we have to first prepare a few ingredients. You can have chinese soya sauce beef shank (served cold)鹵水牛展 using 14 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展:

{Make ready 2 kg of Beef Shank.
{Get 4 slice of Ginger.
{Prepare 5 of Garlic Cloves.
{Prepare 150 ml of Light Soya Sauce.
{Get 150 ml of Dark Soya Sauce.
{Prepare 40 ml of ShaoXing Wine.
{Make ready 1 cube (30 g) of Rock Sugar.
{Get 4 spoonful of Peppercorns 花椒.
{Prepare 8-10 of Star Anise 八角.
{Take 1 piece of chinese Cinnamon 桂皮.
{Get 8-10 of Dried Laurel Leaves (Bay Leaves) 乾月桂葉.
{Get of Seasoning.
{Make ready 2 tsp of Five spice powder.
{Prepare 1 tsp of chicken powder.

Pictorial: Beef Shank Braised with Five Spice/Soy. A wide variety of chinese soya sauce options are available to you, such as processing type, soy sauce type, and certification. Beef shank is braised in a well-seasoned broth then sliced into thin pieces to serve. Known as Jiang Niu Rou/酱牛肉 in Chinese, sliced beef shank is one of the most popular cold dishes served in Chinese I use three Chinese condiments (soybean paste, fermented bean curd and soy sauce) to.

Instructions to make Chinese Soya Sauce Beef Shank (Served Cold)鹵水牛展:

Here are the main ingredients check the list above..
Boil a pot of water throw in those beef with 3 slice of ginger for 3 mins. This will remove the blood smell inside the meat. Then Rinse the beef and place aside. I prefer lean beef so if theres fat i will cut them out..
Now throw in all the Ingredients and Seasonings etc inside the pot, except the beef then make it to a boil. Some people will place those in Teabags or sacks but im just too lazy. Place those beef inside the pot and pour hot water until meat is covered. When its boiling switch to "low heat" and simmer it for 2 hours lids covered..
During the process Flip those beef around every 30mins so the sauce can be covered evenly and check if its burning etc. I would taste the sauce which will be 40% more salty with little sweetness to it. If not add in more seasonings. There should be also a taste of peppercorn, star anise and bay leave etc if not add in more. After 2 hours switch off the heat with lids covered and leave it for 6 hours..
After 6 hours scrape out those peppercorn off (thats what u get if u are lazy not placing those inside a sack before cooking ;) then wrap it up and place in fridge. As for the leftover sauce filter it, wrapped and use them as a dipping sauce or sauce for rice..
After a few hours in fridge slice them up in thin slices served cold. As for the sauce reheat first and cool to room temperature as a dipping sauce. Beef can last for 3 days in fridge. Done!.

All soy sauce is not made equal! Learn when to use each variety of soy sauce, and what they taste Use: in dishes where soy sauce is the main flavour. This is one of the highest quality Chinese style light soy sauces, so use more for dipping than cooking, or to finish a dish before serving. Light soy sauce is lighter in color and much saltier and aged soy sauce. It provides the savory saltiness needed for braising.

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