Soya sauce 10g
Sichuan peppercorn 2g
Bay leaf 2 pc
Sliced ginger 3g
Chopped spring onion 3g
Sliced garlic 3g
Tenderise beef by pounding with mallet or back of a Chinese chopper. Cut beef into pieces. Peel and cut the persimmon. Slice spring onion, ginger and garlic.
Scald beef and drain. Add milk to beef and allow the milk be absorbed and beef dries naturally.
Heat oil in pot over high heat. Add and stir fry sichuan peppercorn, aniseed, cinnamon, bay leaf, spring onion and garlic. Add dry beef and fry fry until the colour changed. Add wine, soya sauce, some hot water and beer.
Boil for 15 minutes and simmer for 1 hour over low heat.
Add the cut persimmon and cook for 15 minutes till the persimmon almost melts.
Season with salt when the beef becomes soft and don’t add too early.
Turn to high level till the sauce reduces and the taste become condense. Garnish with parsely and serve.
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