Ingredients
750 g (about 1.6 lbs) beef brisket, 150 g (about 5 oz) winter bamboo shoots, sliced.
Seasonings
250 g (about 1/2 lb) peanut oil (50 g or about 1/4 cup actually used), 50 g (about 1/4 cup) Shaoxing wine, 25 g (about 3 tablespoons) each of scallions (preferably large green onions), soy sauce, and sugar, 15 g (about 2 1/2 teaspoons) salt, 10 g (about 2 slices) ginger, 12 g (about 1 tablespoon) MSG, 7.5 g (about 1 1/2 teaspoons) cloves, 5 g (about 1 teaspoon) sesame oil.
Instructions
1. Score both sides of the beef brisket with a crisscross pattern, brush with soy sauce, then heat a wok over high heat with peanut oil, pan-fry the beef until golden brown on both sides, then add bamboo shoots, large sections of scallion, ginger slices, cloves, soy sauce, Shaoxing wine, and sugar, pour in enough water to cover, cover the wok, and bring to a boil.
2. Bring to a boil, then reduce the heat to low and simmer for 3 hours until the beef is tender and falls apart. Once the sauce has thickened, remove the cloves, add MSG, and drizzle with sesame oil. Remove from the wok and plate. This dish features a rich, thick sauce that is deeply flavorful, with tender, savory, and melt-in-your-mouth beef.