Ingredients
500 g (about 1 lb) beef, 50 g (about 1/4 cup) rice wine.
Seasonings
75 g soy sauce, 25 g sugar, 25 g red dates, 5 g green tea, and scallion segments, ginger slices, and vegetable oil to taste.
Instructions
1. Cut the beef into small chunks, place in a pot of cold water and bring to a boil, skimming off any foam that rises to the surface, then reduce to low heat and simmer for 30 minutes, drain and rinse clean.
2. Rinse the pot clean, add a small amount of vegetable oil, then stir-fry the scallion segments, ginger slices, and beef briefly. Add cooking wine, soy sauce, sugar, green tea, a small piece of cinnamon, a few star anise, red dates, and enough water. Bring to a boil over high heat, then reduce to low heat and braise for about 1.5 hours until the beef is tender and fragrant with tea. Increase to high heat to reduce the sauce. This dish has no gamey beef odor, with a fragrant tea aroma and tender meat, suitable for both cold and hot serving.