Ingredients

• 5 lbs beef stew meat, Chinese style and cut 2 inch cubes
• 1 lb ginger, cut 2 inch piece
• 1/4 cup brown bean sauce
• 6 bean curd, preserved red
• 6 star anise, whole pieces
• 1 tablespoon onion powder
• 2 tablespoons salt
• 1 cup chinese rice wine
• 1/2 cup dark soy sauce
• water
• oil
• 16 Chinese black mushrooms, soak and remove stems
• 16 fried tofu, cubes

Instructions

1. Heat wok add coat with oil. Heat until it smokes add 1 lbs beef and brown over high heat to a deep brown in color and place into a stock pot. Repeat this until all 4 pounds is gone. Add water into the wok and heat over heat for 5 minutes and pour into the stockpot. Add in ginger, brown bean, curd cakes, star anise, onion powder, salt and pour in the wine and soy sauce. Cover with water above the meat mixture and bring to a boil and after 5 minutes go by reduce the heat to a medium low and simmer for 3 hours and add mushrooms and simmer until the meat is tender. Add in the fried tofu cube and return the mixture to a rolling boil and reduce the heat back to a simmer for 15 minutes.