Main Ingredients:
Beef Shank: 500 grams.
Seasonings:
Fennel: Some; Star Anise: Some; Amomum Tsao-ko: Some; Fragrant Leaves: Some; Sichuan Peppercorns: Some; Cooking Wine: Some; Ginger: Some; Tea Leaves: Some; Fried Peanuts: Some; Minced Garlic: Some; Minced Cilantro: Some.
Seasonings:
Rock Sugar: Some; Dark Soy Sauce: Some; Chili Oil: Some; Light Soy Sauce: Some; Vinegar: Some; Sesame Oil: Some; Salt: Some; Chicken Stock Powder: Some.
Taste: Mildly Spicy; Cooking Method: Braising; Cooking Time: Several Hours; Difficulty: Moderate.
Detailed Steps for Cooking Spicy Beef Shank
One piece of beef shank, about one kilogram.
Fill the pot with cold water, add star anise, amomum tsao-ko, fennel, Sichuan peppercorns, ginger, and tea leaves, then bring to a boil.
Add the beef shank, bring to a boil over high heat, do not cover the pot, add cooking wine, dark soy sauce, and rock sugar, then reduce to low heat. Cover the pot and simmer for one hour. Turn off the heat and let it cool completely, then simmer for another hour until cool.
Crush the peanuts, mince the garlic, and chop the cilantro.
Add chili oil, light soy sauce, vinegar, sesame oil, salt, and chicken stock powder.
Mix steps four and five with the beef slices.
