Main ingredients:Beef shank
Side vegetables: carrotsPotatoes,onions,and
ginger, garlic, rock sugar,doubanjiang(fermented broad bean and chili paste),star anise,cinnamon, cardamom fruit, dried red chili peppers,and Sichuan pepper.Seasonings:soy sauce (dark)and light soy sauce, cooking wine.
Method:Boil beef shank for 1 hour, changing the water in between to wash away blood.Remove surface fats and connective tissues from the beef shank, then cut into large pieces.
Pour a large pot of water, add two slices of ginger and some cooking wine. Boil, add beef shank, bring to a boil again, remove and wash with warm water to clean blood clots.
Prepare ingredients as shown: spring onions, ginger, garlic, star anise, cinnamon, cardamom fruit, dried red chili peppers, Sichuan pepper, and finely chopped doubanjiang.Add oil to the pan, add all the prepared seasonings and a small piece of rock sugar. Fry until fragrant.Fry beef shank for about 2 minutes until the water is dry, then add some cooking wine and light soy sauce, fry evenly until colored.



Add dark soy sauce, stir evenly, then add enough boiling water to cover the beef shank, large



fire for a while, then reduce to low heat to simmer for 1 hour.



Wash carrots and potatoes clean, cut into pieces.



In another pan, add a little oil, fry onions over low heat until fragrant, then add carrots and potatoes and stir-fry about 3 minutes. Transfer to the beef shank pot, bring to a boil, then simmer for about 20 minutes.



Tips:



Ensure the beef shank has complete fascia on both sides for better texture.Clean surface fats thoroughly; otherwise, it can be too greasy and unpleasant.The taste of doubanjiang, light soy sauce, and dark soy sauce is already salty enough, no need to add salt additionally.Pre-cooking the side vegetables can enhance their flavor.One hour.



8, onions,carrotsand potatoes should be washed and cut into pieces.



9, add a small amount of oil to the wok, stir-fry the onions on low heat until fragrant. Then add carrots and potatoes, stir-fry for about 3 minutes before adding the beef brisket. Bring to a boil over high heat, then switch to low heat and simmer for approximately 20 minutes.



Tips:
1, beef brisket must be selected with complete fascia on both sides for the best texture when cooked.
2, any miscellaneous membranes and excess oil should be removed from the surface as they can make it too greasy and.
3, the sauce, soy sauce, and old soy sauce provide enough saltiness, so no additional salt is needed.
4, vegetables should be stir-fried first to enhance their flavor before adding them.