Dining

(8 servings)
 
Ingredients:

Skirt steak    2 catties
Ginger       12 thick slices
Spring onion   6 pieces
Wine        1 -2 tbsp
Garlics       3 big pieces
Shallots      3 pieces
Aniseed      5 pieces
Dried citrus peel   2 leaves
Amomum tsao-ko  2 pieces
White pepper  1 handful
Liquorice     a few
Bayleaves       6 pieces
Rock sugar    4-5 medium pieces
Turnip       1-2 pieces
Spring onion   a few
Coriander     a few
 
Methods:

1. Put tied skirt steak into water with ginger and wine and bring it to a boil for 5, 6 minutes. Take out.
2. Wash the skirt steak under cool water.
3. Boil the water with sugar, dried citrus peel, ginger and white pepper in a pot. Add the skirt steak, aniseed, amomum tsaoko, bay leaves and liquorice when water begins boiling. Turn to medium level for 30 minutes.
4. Remove from the flame when the meat is soft. Cover up for 20 minutes. Take the skirt steak out. Cool down and slice.
5. Add the turnips into the broth and cook for 20 minutes.
6. Taste the soup and place the turnips into a bowl. Reheat the sliced skirt steak in the broth. Take out and place on top of the turnips. Pour the broth.
7. Garnish with chopped spring onion and coriander.