1/2 beef shank, 1 green bell pepper, 1 red bell pepper, some garlic, some ginger, 1 star-anise, 1 stalk of spring onion, 4T oil, 1T hot bean paste, 1 cup of water, 1 cup of stock, 1T Shaoxing wine.
SEASONINGS:
(1) 1/2T Shaoxing wine, some ground white pepper, 1/3t cornstarch, 1/5t sugar, 1t sesame oil, some lemon juice.
(2) 1T rice wine, 1/2T soy sauce, 1/2t sugar, 1/2t Zhejiang black vinegar, 1.5T water.
PREPARATION :
1. Rinse and slice 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 20 minutes.
2. Rinse, seed and slice green bell pepper; Rinse, seed and slice red bell pepper; Peel, rinse and mince garlic; Rinse and slice ginger; Rinse and cut spring onion into sections.
3. Pour 1 cup 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-ansie and 1T Shaoxing wine; Cook over a low heat for 20 minutes; Remove; Cool at room temperature; Slice.
4. Heat a wok with 2T oil over a high heat; Stir-fry garlic over a high heat till fragrant; Add beef shank; Stir-fry over a high heat briefly.
5. Heat a wok with 2T oil over a high heat; Stir-fry hot bean paste till fragrant; Add green and red bell peppers; Stir-fry over a medium heat briefly; Return the beef shank to the wok and add seasoning (2); Stir-fry over a high heat till well-mixed. Ready to serve.
COOKING TIPS:
1. When cooking beef shank, it is important to stir it regularly so that it can receive heat evenly and thus have good texture.
2. To remove the sourness of hot bean paste and to enhance the fragrance, it is important to stir-fry the paste till fragrant before adding to others.
