Braising Ingredients
1kg Beef brisket, flank or shanks (or any other meats)
1 cup Light soy sauce
1 cup Dark soy sauce
½ cup Hoi sin sauce
1 cup Chinese rice wine (or other white wine)
2 cups Water
2 only Spring Onions
6 slices Fresh ginger
12 pcs Sichuan peppercorns
4 pc Star anise
1 tsp Chinese Sesame Oil
3 cups Good chicken or beef stock, seasoned
Braising method:
Wash meat to remove blood and trim excess fat if necessary. Place in large pot with rest of ingredients.
Bring to boil. Cover, then simmer for approximately two hours, add additional water if liquid is low. Continue to cook for another 1-2 hours, checking the meat is soft
Let stew cool.
Noodle soup method:
In a soup pot, add the beef or chicken stock with reserved sauce from the beef stew. Bring to a boil and check seasoning. Set aside.
Bring a large pot of water to boil. Add greens to blanch for a few seconds, remove and set aside. Cook noodles as directed (do not overcook) and drain.
Reheat the meat stew
Divide noodles into large bowls. Add a few greens and a generous serving of meat stew
Ladle in soup broth. Top with spring onion, chill relish and serve steaming hot.
