500 grams (1.1 lb) beef leg
50 grams (0.11 lb) leeks
50 grams (0.11 lb) onions
10 grams (1/3 oz) scallions
2 grams (1/15 oz) ginger
2 star anise
25 grams (1 2/3 tbsp) cooking wine
50 grams (2 2 /3 tbsp) soy sauce
2 grams (1/2 tsp) MSG
15 grams (3 tsp) sugar
300 grams (3/5 cup) water
100 grams (7 tbsp) cooking oil
10 grams (2 tsp) sesame oil
3 grams (1/2 tsp) salt
1. Cut the beef into cubes 3.5 cm (1.4 inches) long each side, Quick boil, take out and wash clean.
2. Cut the leeks into shreds, ginger into slices and scallions into sectins.
3. Heat the oil in a wok to 135-170 ºC (275-340 ºF) adn stir-fry hte scallions and ginger until they produce a distinctive aroma. Add the beef cubes and stir-fry well. Add hte cooking wine, soy sauce, sugar and star anise, and stir-fry until the meat changes color. Add hte water and MSG, and bring to boiling point. Turn to low fire to stew for 1 hour until the beef becaomes soft. Use a high fire to boil off some of the soup. Springkle on the sesame oil, leek shreds and take out to serve.
Features:The beef is soft and the gravy is rich.
Taste:Salty with a slight sweet taste.