Dining

(8 servings)
 
Ingredients:

Skirt steak    2 catties
Beef tendon  1 catty
Ginger       1 thick slice
Wine        1-2 tbsp
Chu Hou sauce 3 - 4 tbsp
Aniseed      5 pieces
Dried citrus peel   6 pieces
Amomum tsaoko   4-5 pieces
White pepper 1 handful
Liquorice     a few
Bay leaves      8 pieces
Rock sugar    4-5 medium
Turnip       1-2 pieces
Spring onion   a few
 
Methods:

1. Add the skirt steaks, beef tendons, rock sugars, orange citrus peels, gingers, wine and white pepper into the cool water. Bring them to a boil for 5 to 6 minutes. Take out the skirt steak. Boil the beef tendon for 30 minutes.
2. Wash the skirt steak under cool water. Do the same to beef tendon after 30 minutes.
3. Add the rock sugars, dried citrus peels, ginger and white pepper into the water and bring it to a boil. Add the skirt steaks, aniseeds, gingers, amomum tsaokos, bay leaves and liquorices. Turn to medium level for 1 hour.
4. Add the Chu Hou sauce and turn down the heat to a low level. Simmer for 45 minutes.
5. Add the turnips and cook for 20 minutes.
6. Taste when the beef is soft. Bring it to a boil again, then turn off the flame. Cover up for few minutes.
7. Sprinkle some chopped spring onions and serve.