Chinese Beef Or Pork Stew Red Cooked Meat

Typical chinese stew. The sauce can be used over and over.

Staranise comes in the form of an eight point star.

, each point having an anise seed in it.

Most of them are broken up so use a total of eight points , more or less , to taste.

Theorange peel has a slightly bitter taste that i like better with beef but this is personal taste.

It comes in plastic bags and has a long shelf life.

Start by browning the meat in a few t of oil.

Do it in batches so it gets well caramelized.

When the last of the meat is well browned , remove it all to a bowl.

Add the onion , garlic , ginger , anise , orange peel and chiles to the wok.

Keep cooking , stirring frequently , until the onion starts to brown.

Stir in the meat along with the sauce , bring it to a full boil , stir well and reduce heat to simmer.

Cover the pot and simmer for 1 hour or 2 hours.

Adjust seasonings , add the vegetables and simmer , covered for another half hour.

Before serving , remove all the pieces of ginger , star anise , orange peel , chile , etc.

Serve with steamed ri.

stewing beef, oil, vegetables, yellow onion, garlic, fresh ginger, star anise, orange rind, chile, brown sugar, soy sauce, dry sherry, boiling water