Favorite Meat Recipe
For the first time I tried this dish in the late 90s (there were such kiosks where they sold Chinese cuisine. I don’t know why he disappeared. There was an interesting and varied menu. Fast and delicious. Like in American movies. Food in boxes, chopsticks were given out separately. You go home – you bought it on the way, and the evening is free. In any case, shawarma is better. That’s the name I remember. It turns out a real and very famous recipe, canonized in China.
Servings
6
Cook Time
120minutes
Servings
6
Cook Time
120minutes
Ingredients
Instructions
  1. Collect all the ingredients so as not to run around later in search of one of them. About the pepper. In each portion of meat that I bought in the old days, I put a small whole pepper. It was a little spicy if you bit it off. I took one large one, took out the seeds and cut them into slices.
  2. Put the brisket in boiling water and cook for 5-7 minutes. Let it cool down. Cut into cubes of about 3x3x3 cm (per piece) (In some recipes, the meat is immediately cut into portions without bringing to a boil.)
  3. Peel the garlic, squeeze it out with a knife. Cut the ginger into slices. Onion – half rings, no need to chop. Now about the pepper. Ideally, lay 2-3 small pods to fry without breaking. If large – cut into rings. Who likes spicy, leave the seeds.
  4. Put a wok or any deep frying pan on the fire, add oil, heat it well and fry the onion, garlic, ginger. Do not fry. Just to add flavor to the butter. I have sesame oil, dark. I love the taste of it. There are recipes with peanuts and just with vegetables. Everything is to your taste.
  5. Add the brisket, sugar (sprinkle all the meat, stirring), star anise, cinnamon and fry the meat until golden brown, stirring constantly, for 20 minutes. (Depends on the stove and pan.)
  6. When the meat is lightly fried (browned, but still raw inside, of course), add soy sauce, hot pepper and bay leaf. Continue frying, prepared by boiling soy sauce. The liquid should remain, not evaporate in a “dry pan”, this is quenching, not heating.
  7. When the soy sauce is almost boiling, add a glass of wine. Reduce the heat and simmer for about an hour, stirring occasionally. If the sauce boils too fast, cover the pan with a lid and reduce the heat.
  8. Simmer over low heat. Look at the readiness. To interfere. The sauce darkens, thickens, the meat becomes soft. The sauce falls on the pieces of meat, turns into a liquid glaze. You’ll notice. The main thing is not to make a strong fire so that the sauce does not burn.
  9. That’s all she wrote. Anise and cinnamon for beauty can be left, or you can take it out. Remove the bay leaf, it will taste bitter. Since the meat becomes quite hot and spicy, fresh cucumbers are very well suited to it. Side dish – boiled rice, Chinese noodles. (No pasta and potatoes.)
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