Ingredients

• 5 lbs chinese stew meat, put up at Chinese market and cut 2 inch cubes
• 3 lbs beef, tendon put up at Chinese market and cut 2 inch long strips
• 1 lb fresh ginger, cut 2 inch piece
• 4 cups shaoxing wine
• 1 cup dark soy sauce
• 3 tablespoons brown bean sauce, Koon Chun brand
• 4 preserved red bean curd, Fu-Chung brand
• 20 star anise, whole
• 2 tablespoons salt
• oil
• water
• 1 bu green onion, 1 inch slices

Instructions

1. In a wok add tendon and cover with water and bring to a rolling boil and simmer for 10 – 15 minutes. Remove beef tendon and pour out stock. Place the beef tendon into a stockpot and set aside.

2. 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.

3. Add water into the wok and heat over heat for 5 minutes and pour into the stockpot. Add in ginger, rice wine, soy sauce, brown bean paste, red bean curd, star anise and salt. 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 until the meat is tender.

4. Serve into large clay pot with two to three layers of iceberg lettuce on the bottom and ngow num on top. Top with green onion.