Ingredients: Beef Shank 2 lbs (900 grams) Chinese marinade sauce (use repeatedly) 1 kettle marinade sauce seasonings: Sichuan pepper Star anise Cinnamon Bay leaves Red chili peppers Fennel moderate amount Steps: Thaw beef shank with packing in water to save time, Blanch and rinse beef shank, Trim off any fat from the beef shank, Boil the Chinese marinade sauce, Enrich the marinade sauce taste by adding in rinsed marinade sauce seasonings, ginger slices, spring onions, 1 tbsp Mei Kuei Lu Chiew (Chinese Rose cooking wine), moderate amount of rock sugar and dark soy sauce, Further add in moderate amount of salt or light soy sauce if tasted less salty, Add in beef shank and heat to boil, Turn off the heat and rest for 1 hour, Heat the beef shank to boil then, turn off the heat and rest for 1 hour, Repeat these steps 3 ~ 5 times, Slice the stewed beef shank to serve To preserve Chinese marinade sauce: 1) Boil the sauce daily without lid opening 2) Filter and keep the sauce in fridge, re-boil every 4 ~ 5 days 3) Keep in the freezer -- preserving time up to 6 months Thanks for watching!❤️🌹🌹
