2 Cups Rice Cooking Wine (cover the meat) when pressure cooking|酒
【For the normal slow cooking (60 ~ 120 minutes) |60~120分煮込み用】
[For the Spice Bag | スパイスバック]
• 1 Cinnamon Stick|シナモンスティック
• 2 Star Anise|八角
• 3/4 Tablespoon (Chinese) Blue Pepper|花山椒
• 3/4 Tablespoon Japanese Pepper|山椒
• Cilantro Leaves|香菜
• 3 Cloves|クローブ
2 Cups Water to simmer for 60 minutes when slow cooking|水
1 Tablespoons Chili Bean Sauce|豆板醤 大匙1
2 Tablespoons Sugar|砂糖 大匙2
1 Cup Dark Soy Sauce|濃口醤油
2 medium tomatoes peeled and diced |中トマト(皮剥き)
1 large onions diced |玉ねぎ(乱切り)
3 small carrots diced |人参(乱切り)
Vegetable oil 1 tbsp |サラダ油
Noodles or Rice|麺 もしくは ご飯
For Garnish - chopped green onions |青ネギ(仕上げ)
Instructions
In a large stir-fry pan, preheat with vegetable oil in high heat. Stir in ginger/garlic cloves/sliced scallions/dried chilli until you smell the aroma. Add the meat and over high heat cook the meat so the surface is brown (to conceal the meat juice for slow cooking).
In a pressure cooker, cover the meat with rice wine and cook in medium heat for about 20 minutes.
Transfer the meat into a deep pot for slow cooking. Add the diced onions, carrots, tomatoes and seasonings (chilli bean sauce, sugar, soy sauce). Simmer for about 60 ~ 120 minutes until the meat is tender.
Turn the heat off and let it rest for about half a day so the seasonings will soak well into the meat before serving.
Served with rice or noodles, garnished with green onions.
No comments yet.