1 beef shank, 2 stalks of spring onions, some ginger, 2 star-anises, 1 stalk of coriander, some garlic, 3 cups of water, 1 cup of stock, 1T Shaoxing wine, 1t oil.
SEASONINGS:
(1) 1T Shaoxing wine, some ground white pepper, 1/2t cornstarch, 1/4t sugar, some lemon juice.
(2) 2T soy sauce, 1T chili oil, 1T Zhejiang black vinegar, 1t sugar, 1/2 Sichun peppercorn, 1/2t sesame oil.
PREPARATION :
1. Rinse beef shank; Blanch in boiling water for 30 seconds so as to drain the fat and blood; Remove and immediately rinse in running water; Pat dry; Marinate in seasoning (1) for 10 minutes.
2. Rinse and slice ginger; Rinse and cut spring onions into sections; Peel, rinse and mince garlic; Rinse and cut coriander into sections.
3. Pour 3 cups of water and 1 cup of stock to a pot; Bring to the boil over a high heat; Add beef shank, spring onions, ginger, star-anises and 1T Shaoxing wine; Cook over a low heat for 40 minutes; Remove and cool at room temperature.
4. Heat a wok with 1t oil over a high heat; Stir-fry garlic till fragrant; Remove.
5. Add seasoning (2) and garlic to a bowl; Mix well.
6. Slice and arrange beef shank on a serving plate after cooling down; Garnish with coriander; Serve with the mixture from the step 5.
COOKING TIPS:
When cooking beef shank, it is important to stir it regularly so that it can receive heat evenly and thus have good texture.
