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Course: Starter
Chef: Yang Jie
Featuring: Meat Spicy


- 250g beef shank
- 50g leek
- 30g ginger slices
- 8 cloves of garlic
- 10g Sichuan peppercorns
- 1 packet of Sichuan braising spices
- 50g vegetable oil
- 2g chilli powder
- 2g ground Sichuan pepper
- 1g five-spice powder
- 5g MSG
- 10g white sugar
- 15g sesame oil
- Sesame seeds, to taste


1.Add the beef to a pot with the braising spices, leek, ginger, garlic, and Sichuan peppercorns, and add just enough water so that it doesn’t cover the beef. Braise over a low heat for 2 hours. Leave to cool and then shred finely.

2.Heat the over to 200 ℃ and roast the beef until crisp (the beef can also be crisped in a non-stick frying pan).
3.Heat some oil in a wok and then add the beef, chilli powder, ground Sichuan pepper, five-spice powder, MSG, and sugar, and toss to combine. Add the sesame oil and sprinkle with some sesame seeds, and serve.



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