The first time I tried this dish in the late 90's (There were such stalls selling Chinese food. Why disappeared - don't know. There was an interesting and varied menu. Quick and tasty. Like in American movies. Food in boxes, chopsticks were given separately. You go home - bought on the road and the evening is free. Better Shawarma anyway. That's the name I remember. It turns out to be a real and very famous recipe, canonized in China.
Collect all the ingredients, so as not to run then in search of one of them.
About pepper. In each portion of meat that I bought in the old days, lay a small whole pepper. It was a bit sharp if you bit it. I took one large, took out the seeds and cut them into slices.
In boiling water, put the brisket and boil for 5-7 minutes.
Let it cool.
Cut into cubes about is 3ґ3ґ3 cell see (one bite)
(In some recipes, the meat is immediately cut into portions without boiling.)
Peel the garlic, press knife.
Ginger cut into circles.
Onions - half rings, do not need to grind.
Now about pepper. Ideally 2-3 small pod lay frying without breaking.
If big - cut into rings. Who loves spicy, leave the seeds.
Wok or any deep frying pan put on fire, add oil, heat it well and fry onions, garlic, ginger. No frying. Just to give the scent to the butter.
I have sesame oil, dark. Love its taste. There are recipes with peanut and just with vegetable. Everything to Your taste.
Add the brisket, sugar, (sprinkle all the meat, stirring), star anise, cinnamon and fry the meat until Golden brown, stirring constantly, 20 minutes. (Depends on the stove and pan.)
When the meat slightly fried (browned, but the inside is still raw of course), add the soy sauce, hot pepper and Bay leaf.
Continue roasting, made by boiling down soy sauce. The liquid should remain, do not evaporate to "dry frying pan", this is quenching, not hot.
When the soy sauce is almost boiled, add a glass of wine.
Reduce the heat and simmer for about an hour, stirring occasionally.
If the sauce boils too quickly - cover the pan with a lid and reduce the heat.
Simmer on low heat. Look at the readiness. Stir. The sauce darkens, thickens, the meat becomes soft. The sauce rests on the pieces of meat, it becomes a liquid glaze. You'll notice. The main heavy fire not to do so as the sauce did not burn.
That's all she wrote. Anise and cinnamon for beauty can be to leave, and can be remove the. Remove Bay leaf, will taste bitter.
As meat becomes quite hot and spicy really well with it are fresh cucumbers.
Garnish - boiled rice, Chinese noodles. (No pasta and potatoes.)