Ingredients
- 500 gr bottle of chinese spice
- 450 gr beef shin
- 16 ml fen chiew chinese wine
- 14 gr sugar
- 7 ml sesame seeds cooking oil
- 7 ml sesame oil
- 3 gr salt
- 2 gr cinnamon powder
- 1 gr star anise powder
1. ea Prepare the marinade and marinate beef shin for 24 hours.
2. ea Cook shin in boiling water for 10 minutes, then remove. Simmer in the spice sauce for 75 minutes. (A special sauce would be prepared in the restaurant kitchen; bottled sauce is recommended for home-cooking purposes.) Remove, cool and freeze (for subsequent ease of slicing++ ideally with a slicing machine). 3. Stir-fry sesame seeds in a dry wok until they are golden, and set aside. 4. Thinly slice frozen beef shin, and deep-fry in hot oil over medium flame until crisp. 5. Melt the sugar in 2 tsp of water in another wok, add beef slices and stir fry until no liquid is left. 6. Sprinkle sesame seeds and sesame oil over slices while still hot. Gently mix and transfer to serving dish. From "Champion Recipes of the 1986 Hong Kong Food Festival". Hong Kong Tourist Association, 1986.
