Ingredients
- 2 fermented bean cake (red)
- 1 star anise (whole)
- 1 five-spice powder
- 1,400 ml water
- 1,400 gr brisket of beef
- 60 ml shaoxing wine
- 60 ml soy sauce (thin)
- 60 ml peanut oil
- 45 ml hoisin sauce
- 45 ml oil
- 16 ml oil
- 8 gr garlic (minced)
- 8 gr sugar
- 1/4 slices turn
- some laying around
Makes 6 servings. From "Chinese Technique" by Ken Hom with Harvey Steiman. Simon and Schuster, New York. 198
1.
