Follow these steps for perfect results
banana beef shank
cut into pieces
tomato
blanched and chopped
yellow onion
finely chopped
garlic
minced
dried red chili peppers
optional
brown sugar
soy sauce
to taste
chicken broth
optional
shao shin wine
salt
to taste
water
adjust as needed
red chili sauce
been paste
spicy
cinnamon stick
dried
dried orange peel
dried
licorice
dried
Blanch tomato and peel off the skin.
Blanch the beef shank in the same boiling water after the tomato.
Rinse blanched beef shank with cold water.
Cut beef shank into pieces.
Heat oil in a large pot.
Add minced garlic and saute until fragrant.
Add dried herbs and saute until fragrant.
Add beef shank slices to the pot.
Lightly cook the beef on both sides until browned.
Add chopped onions and tomato to the pot.
Mix well for about a minute.
Pour in wine, soy sauce, 2 cups of water, chili sauce, and bean paste.
Mix well, ensuring everything is covered in liquid.
Adjust soy sauce for desired saltiness.
Bring to a boil.
Pick out the herbs and place them in a herb/tea pouch.
Add the herb pouch and rock sugar to the pot.
Turn down to low-medium heat and simmer gently.
Simmer for about an hour.
Adjust the taste by adding soy sauce, rock sugar, salt, pepper, or water (chicken broth).
Ensure liquid covers all ingredients.
Simmer for another 1-2 hours, adjusting taste as needed.
Expert advice for the best results
Adjust the amount of chili peppers for desired spiciness.
Simmering the soup for longer will enhance the flavor.
Serve with fresh noodles and vegetables.
Everything you need to know before you start
20 minutes
Soup can be made ahead of time and stored in the refrigerator for up to 3 days.
Ladle soup into bowls and garnish with fresh cilantro and green onions.
Serve hot with your favorite noodles.
Add blanched bok choy or other greens.
Pairs well with the savory flavors.
Cleanses the palate.
Discover the story behind this recipe
A popular and iconic Taiwanese dish, often enjoyed during family gatherings and festivals.
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