懷舊枝竹牛腩煲

牛肉凍水落，再煮至水滾，出水5分鐘，再洗淨污糟物備用！

冬菇浸軟去蒂，馬蹄去皮，生菜洗淨

熱鑊下油，加入薑片、乾蔥頭及蒜頭爆香2分鐘！再加入牛腩及冬菇炒1分鐘，再倒入紹興酒！再加入一半蔥、調味料，蓋過肉！

煮滾後加入馬蹄，上蓋以小火炆約1小時熄火！焗半小時後再開小火繼續炆30分鐘，加入枝竹再炆多30分鐘或至淋

放上蔥再將牛腩煲上爐！可一路食一路加入生菜同淨返的炸枝竹食

Ingredients (for 2-3 people):

lb beef brisket

water chestnuts

pack of fried bamboo shoots

dried shiitake mushrooms

heads of lettuce

slices of ginger

cloves of garlic, smashed

shallots, halved

Green onions, to taste

tbsp Shaoxing wine

Seasoning:

tbsp chu hou paste

tbsp fermented bean curd

tbsp fermented red beancurd

g rock sugar

tbsp soy sauce

star anise

About 800ml water

Instructions:

Rinse the beef in cold water, then boil until it reaches a rolling boil. Drain and rinse the impurities, then set aside for later use.

Soak the shiitake mushrooms until soft and remove the stems. Peel the water chestnuts and wash the lettuce.

Heat oil in a wok, and sauté the ginger slices, shallots, and garlic for 2 minutes until fragrant. Add the beef brisket and shiitake mushrooms, stir-frying for 1 minute. Then pour in the Shaoxing wine. Add half of the green onions and the seasonings, covering the meat.

Once boiling, add the water chestnuts, cover, and simmer on low heat for about 1 hour. Turn off the heat and let it sit for half an hour, then continue to simmer on low heat for another 30 minutes. Add the bamboo shoots and simmer for an additional 30 minutes or until thoroughly cooked.

Top with green onions and place the beef brisket pot on the stove! You can serve it continuously, adding lettuce and the fried bamboo shoots as you eat.