Wednesday, October 19, 2011

Sichuan Spicy Brisket


500g beef brisket or rib strips
3 stalks spring onion
1 small piece ginger
5 cloves garlic
2 chilies
1 tbsp wine
1 tbsp dark soy sauce
1/2 salt salt


1. Rinse beef and scald to remove blood.
2. Slant-cut a stalk of spring onion into sections and chop the other two. Cut a portion of
ginger into slices and mince the rest of it. set aside 2 tablespoons of minced ginger.
Peel garlic, pat them using the side of your cleaver and mince finely. Chop chillies.
3. Put spring onion, ginger slices and 8 cups of water into a pot. Bring it to a boil before
adding the beef. Cook over low heat for about an hour. Remove beef and cut into small
pieces when slightly cooled.
4. Heat up 3 tablespoon of oil and stir-fry chopped spring onion, minced ginger, garlic and
chillies till fragrant. Add beef, wine and dark soy sauce and stir evenly.
Season with salt before serving.

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