Stewed Beef With Hot Sauce
|Beef lion||2 Pound|
|Boiling water||3 Cup (48 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Garlic||3 Clove (15 gm), crushed|
|Bean sauce||3 Tablespoon|
|Rice wine/Dry sherry||2 Tablespoon|
|Soy sauce||2⁄3 Cup (10.67 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Szechuan peppercorns||1 1⁄2 Teaspoon|
|Dried orange peel||1 (2 Inch X 1 Inch Size)|
Use a cleaver to chop beef into 1-1/2-inch cubes.
Pour 3 cups boiling water over cubes; drain well.
Heat 1/4 cup oil in a wok over medium heat 1 minute.
Stir-fry garlic and ginger root until garlic is golden, 30 seconds.
Turn heat up to high.
Add hot bean sauce and beef cubes.
Stir-fry 3 minutes.
Add wine and soy sauce.
Stir-fry 5 minutes.
Add 1-1/2 cups water or more to cover beef.
Bring to a boil, then reduce heat to low.
Add star anise, sugar, peppercorns and dried orange peel.
Cover and simmer about 2 hours until beef is tender.