Beef Shank Meat (1)
Beef Tendons (2)
Beef Tripe (3)
Beef Heart (4)
Ginger Root, sliced
Sichuan Peppercorns (5)
Thai Chilis, dry
Tangerine Peel (7)
Rice Wine (8)
Soy Eggs (9)
Pressed Tofu (10)
Make - (5 hrs + overnight)
- Place all MEATS (whole) in an 8 quart pot and fill it to
near the top with water. Bring it up to a full boil for about 4
minutes. I usually skim as it comes to a boil to reduce the pile of
sludge. Pour it all out into a clean sink. Wash the pot and rinse
the meats well, returning them to the pot.
- Add all Flavoring items to the pot and Water to
cover meats well. Bring to a boil and set to simmer for about 2
- Fish out the Beef Shank. Leave the Tendons in. If
Honeycomb Tripe it can also come out, but blanket tripe
should stay in a little longer. If using Lamb Heart you
can pull it out now. If Beef Heart it'll need to stay
until the Tendons are pulled. Set pulled meats aside to cool.
Bring back to a boil and simmer another 45 minutes or until
tendons are tender enough. If any other meats have been left
in, pull them when they are tender enough.
- Fish out the Tendons and add to the other meats. Place
cooled meats in the fridge and let chill overnight for easy slicing.
- Strain the Broth and reduce it at a medium boil until
the consistency you want, stew or sauce. Though there's not much
fat, I de-fat the broth using my gravy separator before boiling it
down. This probably would not be done in China. Cool and refrigerate.
If you've boiled it down to 1/4 or so, it will jell very stiff
overnight, so should not be poured in with the meats.
- Slice Meats as you like. The meat can be eaten cold, at
room temperature, steamed, or heated with some of the sauce and
served with rice. They can be served all together as I do, or
separately to order, as often done in Chinese restaurants. Shaobing
rolls, split and stuffed with tender shank is a popular breakfast
there. For buffet service, set the meat out in a shallow warming
pan with a fair amount of broth.