Exclusive Five-Spice Beef

Name: Exclusive Five-Spice Beef
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: 800g Golden tendon; 3 stick Scallion; 4 slice Ginger; 2 spoon cooking wine; 1 small handful Sichuan pepper; 2 pieces (optional) Gardenia jasminoides; 1 pack Marinade packet; to taste Salt; 2 spoon Oyster sauce; 2 spoon light soy sauce

Beef shins soaked overnight to draw out blood are slow-braised with gardenia, spices and soy until sliceable, producing rosy, deeply seasoned meat for cold serving.

1 hrNewEasy Cold Dishes Braise in Sauce Five Spice

Instructions

1
Soak the golden tendon in clear water overnight to draw out the blood, changing the water twice during the process.
2
Put the beef shank into cold water, add green onions, ginger, cooking wine, and Sichuan peppercorns, bring to a boil, and skim off the foam.
3
Take out the beef shank and rinse it once with warm water.
4
Transfer into the rice cooker, add enough water to cover the beef (I added soaked yellow gardenia water).
5
Add oyster sauce, light soy sauce, and salt to season the base flavor.
6
Add a seasoning packet, or you can mix your own.
7
Select the beef and mutton option, cook it, then keep the lid closed and let it simmer for half an hour.
8
Soaking it in the soup overnight allows it to absorb more flavor.
9
Slice and plate it, you can start eating.
10
You can also mix it with a dipping sauce that you like.