材料A

牛腱700克
八角适量
姜片适量

材料B

清水1.8升
冰糖120克
芫荽20克
生抽360克
鸡精粉20克
花雕酒45克
麻油适量

材料C

姜20克, 切片
青葱20克,切段
蒜茸15克
洋葱20克,切块
红辣椒15克,切段
西芹20克,切块

材料D

肉桂1根
八角2个
月桂叶2片
黄豆酱15克
豆瓣酱45克

材料E

白醋100克
辣椒30克,切碎
糖40克
盐少许
蒜茸30克

做法

  1. 把材料A一起蒸1½小时后取出放凉,切片待用。
  2. 把清水煮开,加入冰糖煮至完全融化待用。
  3. 加热少许清油,把材料C炒香后加入材料D翻炒均匀,倒入煮滚的糖水中。
  4. 加入芫荽,小火煮15分钟后加入生抽和鸡精粉调味,关火,晾凉。
  5. 加入花雕酒和麻油拌匀后滤除杂质,加入牛腱腌味24小时。
  6. 准备蘸酱:把材料E混合均匀。
  7. 腌味好的牛腱搭配蘸酱享用即可。

 

Marinate Beef Shin Slices

Ingredients A

700g beef shin
some star anise
some ginger slices

Ingredients B

1.8 liters water
120g rock sugar
20g coriander
360g light soy sauce
20g chicken powder
45g huadiao wine
some sesame oil

Ingredients C

20g ginger, sliced
20g spring onion, sectioned
15g minced garlic
20g onion, cut into pieces
15g red chilli, sectioned
20g celery, cut into pieces

Ingredients D

1 cinnamon stick
2 star anise
2 bay leaf
15g fermented bean paste
45g spicy fermented bean paste

Ingredients E

100g white vinegar
30g chilli
chopped
40g sugar
dash of salt
30g minced garlic

Method

  1. Steam Ingredients A together for 1(1/2)hrs. Leave to cool and slice thinly. Set aside.
  2. Bring water to a boil. Add in rock sugar and cook until fully dissolved.
  3. Heat up some oil. Saute Ingredients C until fragrant. Add in Ingredients D and toss well. Pour mixture into boiling sugar water.
  4. Add in coriander and cook over low heat for 15mins. Add in light soy sauce and chicken powder to taste. Off heat and leave to cool.
  5. Mix in huadiao wine and sesame oil. Strain and add in beef shin to marinate for 24hrs.
  6. Prepare dip sauce: Mix Ingredients E.
  7. Serve beef slices with dip sauce.

食谱提供
Mandarin Orchard
地址:333 Orchard Road
电话:6737 4411

示范厨师
何德祥
副厨师长
Assistant Sous Chef

text: 若昕 photo: Kin