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Course: Main
Chef: Chai Xin
Featuring: Meat


- 1 skinless ox tail
- 100g abalone mushrooms
- 100g shiitake mushrooms
- 30g sliced ginger
- 30g sliced leek
- 50g yellow bean paste
- 10g dark soy sauce
- 30g rock sugar
- Oyster sauce, to taste
- Sichuan pepper, to taste
- star anise, to taste
- cinnamon, to taste
- bay leaves, to taste
- 20g Shaoxing wine
- 10g onion
- 10g carrot
- 10g celery


1.Roast the oxtail until it become golden brown and then cut it into 3cm slices. 

2.Heat some oil in a wok and add the rock sugar. Cook until it’s caramelised, add the Shaoxing wine and then set aside.

3.Heat some oil in a wok and stir fry the leek and ginger until they become fragrant. Add the spices, yellow bean paste and dark soy sauce. Add the onion, carrot and celery, season with oyster sauce and then add the oxtail. Add the caramel and enough water to cover. Simmer for 2 hours.

4.Cut the abalone mushrooms into 4cm slices and cut the shiitake mushrooms into three pieces. Add to the stew after 90 minutes.



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