1. material purchasing:
Beef shank, boneless cut or with bone. You can buy it in Dave's
supermarket, at least I always buy it there.
2. preparation working:
put some water in a pot, boil it and then put beef shank into it
for about 10min to remove the blood. Next, take beef out and wash it
in cold water.
3. begin to cook:
put cold water in the pot again as well as the cleaned beef, then
put the seasoning,including garlic, ginger, BAJIAO, HUAJIAO, a little
green onion, and chili if you prefer. After the water boils, put
LIAOJIU, a little vinegar, salt and sugur in the water, turn the fire
onto the middle for about forty or fifty minutes after the water
boiled. Keep an eye on your pot, or you may lose your cookware.
4. serve:
Usually, I put the ready-to-eat beef in freezer to cool it
overnight. By doing this, you can cut the beef easily. Another small
tip: When the beef is ready, I usually don't take it out from the pot
immediately because to be soaked in the soup will make the seasoning
into the meat and the beef will taste better.