Adapted from Regional Cooking of China(1975) by M. Gin.
Ingredients:
• 1 cow (I prefer tri-tip cut into oversized/bite sizes chunks)
• 4 onions (chopped)
• 3 slices of ginger root
• 4 whole cloves
• 3 whole anise
• 2 tablespoons of sugar
• 1 stick cinnamon
• 1 cup of soy sauce
• 2 cups of water
• 2 tablespoons of rice wine (or whatever you have handy)
Instructions:
Throw all the ingredients (minus the cow) into a vessel (stockpot, dutch oven, what have you). Bring it to a boil. Add cow. Add as much (or as little) water as you'll like for the soup base. Then let it simmer. If you have a vacuum cooker/slow cooker - you can use that too. I usually let it cook for a couple hours.
To serve - just boil some noodles (handmade recipe to come later) in salted water; put the noodles in a bowl, then spoon over some of the soup and beef. Blanch some vegetables in the soup - or not. Either way it is tasty.
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2 comments:
You might need to scale the rest of the ingredient list to accommodate the whole cow. As it is, if you really tried to cook one cow in this recipe, that would not be enough veggies and seasoning for your soup. We tried "stew meat" in this soup and it didn't have enough fat to taste moist and tender. It had softened and was easy to eat, but dry. So tri-tip is a yummy moderately fat-marbled choice.
We usually put carrot chunks and broccoli as our veggies when we make this soup...
Oh also, if you don't want to chomp down on a star anise in your haste to gobble down the soup and tasty meat, you can put the spices in a tea strainer thing or one of those spice sachels....otherwise be slightly aware of what's in the soup before you bite.
Thanks for clarifying that bit about the cow... I was wondering how I would find a large enough cooking vessel...
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