Braised Beef Shank in Clay Pot

Method

1. 01

   Step 1

   Wash the beef shank thoroughly and cut it into bite-sized chunks (not too big).

   

2. 02

   Step 2

   Prepare ginger, garlic, scallions, Sichuan peppercorns, star anise, bay leaves, dried chili peppers, green and red chili peppers, and cut carrots and potatoes into small pieces.

   

3. 03

   Step 3

   Pour plenty of oil into the pot, and once the oil is warm, add scallions, Sichuan peppercorns, star anise, bay leaves, ginger, garlic, and dried chili peppers and stir-fry until fragrant.

   

4. 04

   Step 4

   Pour in the beef

   

5. 05

   Step 5

   Stir-fry the beef as much as possible (until the outside is slightly charred). Add a large spoonful of oyster sauce, a large spoonful of light soy sauce, salt, and cooking wine. Stir-fry until evenly mixed, then pour in a can of beer and simmer over high heat.

   

6. 06

   Step 6

   Once the broth has boiled, pour it into a clay pot, cover, and simmer over medium heat for about 20 minutes (the exact time depends on the situation; keep an eye on whether it's sticking to the pot or how much broth there is. If you feel there's too little broth, you can add some boiling water, as you'll be adding side dishes later).

   

7. 07

   Step 7

   Once the beef is tender, add the carrots and potatoes, mix well, and continue to simmer over medium-low heat.

   

8. 08

   Step 8

   Once the carrots and potatoes are cooked, add green and red bell peppers for color. Then turn off the heat and serve!

   

9. 09

   Step 9

   Sprinkle with some cilantro or celery. Perfect! Let's eat!