Ingredients
600 g beef shank (about 1.3 lbs), 20 g red chili pepper strips, 5 g cilantro segments.
Seasonings
25 g white soy sauce, 25 g sesame oil, 1 g MSG, 1 g salt, 5 g ginger piece, 10 g minced garlic, 10 g scallion sections, 10 g Shaoxing wine, 2 star anise.
Instructions
1. Wash the beef shank, rinse off any blood, blanch it in boiling water once, then place it in a pot with enough fresh water to cover. Bring to a boil over high heat, skim off any foam, then add star anise, ginger pieces, scallion sections, Shaoxing wine, and salt. Cover tightly, reduce the heat to low, and simmer until the beef is tender enough to be easily pierced with a chopstick. Remove the pot from the heat, let it cool, then take out the beef.
2. Slice the beef thinly and arrange neatly on a flat plate. In a small bowl, mix together white soy sauce, MSG, and sesame oil until well combined, then pour over the beef slices. Sprinkle with cilantro segments, red chili shreds, and minced garlic before serving. This dish features grayish-white beef with a tender, melt-in-your-mouth texture, preserving the natural flavors and delivering a savory, aromatic taste.