05 March 2015
22 January 2015
紹興酒 2-3 湯匙
Gravy Beef (or beef sheen) 1kg
light soy sauce 3/4 to 1 cup
dark soy 3-4 tbsp
star anise 1
bay leaves 8
5 spices powder 1 tsp
ginger 2 tbsp
lee kam kee chinese marinade sauce 1/2 cup
water 3-4 cups
xiao xing cooking wine 2-3 tbsp
sesame oil to taste
2. 放入所有材料煲幾粒鐘至水份蒸發一半 (即是滷水料出了味再濃縮了一半), 成滷水汁. 如下圖s.
Pre-boil beef to get rid of the blood foams and unpleasant smell. Discard water.
2. Put everything into the stock pot and boil for a few hours until liquid has been reduced to 1/2 or less(as following pictures).
Also goes well in fresh egg noodles. don't forget to add some sauce to your noodles soup.
mix everything together to your taste.
1. 牛展剛煮完是會散散地的, 放牛肉麵質感似牛腩, 要放雪櫃冷藏, 凍了之後會再次變得堅實 (堅係好實), 才可以切片的, 否則一切就散.
2. 唔好落太多八角或五香粉, 否則會好大陣藥材味, 先煲幾個鐘, 唔夠味再加材料.
1. The beef will fall apart easily when it's been cooked for hours and is still hot. refrigerate before slicing is recommended. it will be firm again when it's cold. don't attempt to cut or slice it when it's still hot if you don't want it to fall apart.
2. Do not add too much star anise or 5 spices right from the beginning if you don't want a strong medicinal taste. Wait a few hours until the sauce is reduced and try the sauce before you add any more spices.
Posted by Cooky at 4:09 PM