Hong Kong Style Beef Shank Cooking

Redefining Recipes for the Digital Age

Ingredients

Prepare a frying pan, add water, turn on medium heat, cover again and wait until it boils.
Wash the beef shank thoroughly, then lift it out and drain it.
The water is boiling, add the beef shank, boil briefly then remove and set aside.
Wash the chicken feet thoroughly
Boil briefly then remove, set aside
Star anise, Chinese pepper, bay leaves, wash clean then set aside
Peel the garlic and wash it clean
Coarsely crushed garlic and washed spring onions
Saute all the spices until fragrant
Add the beef shank and saute for a while, then remove and set aside.
Prepare a pan for boiling (I use an electric pan)
Put 4 bowls of water into the pan.
Add all ingredients, except chicken feet and tofu, boil for ±1 hour or until tender, then cover again.
After 1 hour, add the chicken feet, cook for ±30 minutes or until tender, stir then cover again.
Add the tofu, stir and cover again for ±20 minutes.
It's ripe, taste test
Remove the beef shank, wait for it to cool slightly before slicing it.
Cooked beef shank is ready to be served