Five-spice Beef Pudding Recipe

18 oz./500 g beef tenderloin

2 star anises

2 garlic cloves

1 Chinese cinnamon

4 slices ginger root, peeled

1 tbsp.peppercorn

1 stalk scallion, cut into 1-inch sections

1 tbsp.chicken essence

1/2 tbsp.Shao-Hisng rice wine, or dry sherry

1/2 tbsp.light soy sauce

1/2 tbsp.granulated sugar

1. Rinse the beef tenderloin well, then place into boiling water, blanch for about 2 minutes, drain well in a colander (P1).

P1

2. Cut them into 1/3-inch length and put into a pot, add enough water(must be 1-inch higher than the surface of the beef tenderloin), then add the rest of the ingredients and Seasoning A. Cover and cook over high heat for 30 minutes, then reduce heat to low and let simmer another 3 hours (P2).

P2

3. After cooking, use a wire strainer to discard the star anises, garlic cloves, Chinese cinnamon, ginger, wild pepper, and scallion. Then add 1 tbsp.chicken essence and mix well.

4. Remove to a big bowl, then place in the refrigerator for 1-3 hours until it looks like a pudding (P3).

P3

5. Remove to a cutting board, cut into thin strips and arrange neatly on a plate, serve (P4).

P4