Hung Shao Niu Naan
|Cooking oil||2 Tablespoon|
|Beef shin||2 Pound|
|Ginger root slices||2|
|Garlic||1 Clove (5 gm)|
|Scallion||1 , halved|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Sesame seed oil||1 Teaspoon|
Heat oil in a frying pan; when it is hot, add the meat and brown on both sides.
Add pepper, gingerroot, garlic, and scallion.
Transfer meat mixture to a saucepan, add salt and sugar, and pour soy sauce, sesame-seed oil, and sherry over it.
Add enough boiling water to cover meat.
Bring liquid to a boil, cover, and turn down heat.
Simmer slowly for 2 1/2 hours.
Remove meat and cut into slices 1/4 inch thick; arrange on a shallow dish.
Pour gravy over it and serve at once.