Ingredients

How to make it

  • Place the meat cubes into a large pan and add cold water to cover.
  • Bring the water to a gently rolling boil and cook for a minute or two.
  • Empty the pan through a colander/sieve and rinse both the meat and pan thoroughly to remove any scum that formed. (my friend said that our meat gave out awful scum compared to what she bought in china)
  • Place the meat back into the pan. Recover with cold water and bring back to the boil.
  • Add the soya sauce and sugar.
  • Add the ginger, chili, star anise and peppercorns directly to the pan, or wrap/tie them into a muslin bag first.
  • Turn the stove down to a rolling simmer and cover. Cook until the meat is soft. Add water as needed to prevent sticking, but not too much as the final dish should contain only a little thick dark brown sauce. (Pressure cooker - 10 mins for belly pork or see manual for beef)
  • Remove the muslin bag or scoop out any spices you can see.
  • Add the diced potatoes and other optional vegetables to the top of the pan. Recover with a lid and steam them gently for 20 mins or until soft.
  • If, after the potatoes are cooked, there remains too much liquid remove the lid and boil the pan rapidly until the sauce reduces.
  • Stir the ingredients together, pour into a dish and serve.
  • (The potatoes remove much of the fire from the dish, so don't panic if it tastes too spicey before you add them)

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