•1kg of Beef brisket
•400g Chinese moolie (peel & cut into large chunks)
•2 Carrots (peel & cut into large chunks)
•4 Star Aniseed
•1 tsp Szechuan Peppercorns
•4 tbsp of Chu Hou Sauce
•6-8 slices of Ginger
1.Cut beef brisket into small chunks.
2.Heat 4 tbsp of cooking oil in wok until hot.
3.Add sliced ginger and beef chunks and fry each side until brown.
4.Add 2 tbsp of Shaoshing wine.
5.Transfer beef in a pot.
6.Add 1 ½ pints of water, Chu Hou Sauce, 1 tsp of salt, 1 tbsp of sugar, 1 tbsp of dark soy sauce, 4 Star Aniseed and 1 tsp of Szechuan peppercorns.
7.Turn heat to minimum and stew for 1 hr.
8.Add moolie and carrots and stew for a further ½ hour.
9.Thicken sauce with 3 tsp of cornflour (mix with water)
10.Turn off heat and cool down for half and hour.
Ready to Serve