Ingredients

  • 200 g beef chunks
  • 100 g potatoes
  • 2 tbsp soy sauce, 1 tbsp vinegar, 1tsp honey
  • 1 cup water
  • 1 tbsp chilli oil
  • 1 tbsp cooking wine
  • 3-4 pieces garlic, 1 thumb ginger, 1 medium onion

Spice pouch

  • 3-4 pieces green cardamom
  • 3-4 pieces clove
  • 3-4 pieces star anise
  • 1 cinnamon stick
  • 200 g Rice leaves

Recipe

For a more Sichuan profile, you can substitute 1 tbsp soy sauce for 1 tbsp of pixian doubanjiang.

let beef soak for 1 hour in cold water. Blanch beef for 2 minutes. Rinse with cold water

Braise for at least 120 minutes.

Add more vinegar and chilli oil to taste.