| Cook Time | 40 minutes |
| Servings |
Ingredients
- 500 gram Brisket
- 1 piece Cucumber
- 10 cloves Garlic
- Ginger to taste
- Leek to taste
- 2 tablespoons Soy sauce
- 2 tablespoons Sauce sauce made in the process of broth, dark soy sauce and sugar
- 2 pieces Chili pepper dried chili peppers
- 2 teaspoons Pepper paste I mean the chili oil
- 1 tablespoon Sesame seeds
- 1 piece Cinnamon
- 2 pieces Star anise
- 1 pinch Fennel fennel seeds
- 1 pinch Allspice this refers to Sichuan pepper
Ingredients
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Instructions
- Chop the ginger and leek
- Pour cold water into the wok, put the brisket in it, add spices, onion and ginger and put on fire
- Bring to a boil and pour in the wine
- Simmer for about 30 minutes on low heat. Periodically pierce the brisket and, when the juice becomes light, take it out and put it to cool
- On low heat, prepare the sauce - pour a couple of tablespoons of broth into the wok in which the brisket was cooked...
- ... add powdered sugar, dark soy sauce and, stirring constantly, wait until the sugar is completely dissolved.
- Next, cut the cucumber into strips and put it in a plate
- The cooled brisket is cut into thin plates and placed on cucumbers
- Chop the garlic and crush it in a mortar until it forms a mush. We transfer the chopped garlic into a bowl, add to it light soy sauce, previously prepared broth sauce, dark sauce and sugar, chili oil and sesame. Mix thoroughly and ...
- .. carefully pour the sauce over the brisket.
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