Lo Shui Beef Shank

滷水牛腱

 

文章日期：09/22/2010 03:03 am

Ingredients:

Beef Shank (boneless) about 900g   牛腱一條約900g ,
1 Lo Shui packet  滷水包一個, 4 slices of ginger 薑4片, 3 garlic 蒜頭三粒 ,
3 green onion  葱三條,  Rock sugar 1 piece (about size of a quarter) 冰糖一塊,
5 Tbsp light soy sauce  生抽五湯匙,  5 Tbsp dark soy sauce  老抽五湯匙,
1 tsp salt  鹽一小匙,  2 Tbsp cooking wine  酒二湯匙,  water  水適量

Directions:

Put the beef shank in a pot of boiling water for a few minutes, drain.
牛腱放在滾水內飛水, 瀝乾。
Heat pan with some oil, fry the ginger, garlic and green onion for a while, add
the wine, salt, rock sugar, both soy sauce, the lo shui packet and enough water
so to cover the beef shank. Let boil, then simmer for 20 minutes.
用少許油爆香薑, 葱及蒜頭, 贊酒, 加冰糖, 鹽, 生抽, 老抽, 滷水包及適量的水
(可蓋過牛腱), 滾後改慢火煮20分鐘讓滷水料出味。
Add the beef shank to the lo shui, let it boil again, then cover and simmer for
1 1/2 hour using medium low heat. Turn the heat off when done, let it cool down
completely without opening the lid. Put the whole thing inside the fridge overnight.
Slice and serve  when ready to serve the next day.
牛腱放入滷水汁中待滾後蓋好改用中小火煮1 1/2 小時。原煲蓋好待涼, 放進
雪櫃冷藏一晚, 隔天取出切片即可。