1Chinese spice bag(available in Chinese supermarket) or use 2 star anise, 1 cinnamon stick, 1 teaspoon fennel seed
1tbspspicy bean paste
Ingredient for spring onion pancake
6spring onionschopped finely
Procedures for stewed beef shank
Cook the beef shank in boiling water for a couple minutes and rinse under cold water. Leave it to one side.
Stir fry spring onion, ginger, garlic, shallot, chilli until you can smell the fragrance and add spicy bean paste to stir fry for another 30 seconds.
Place step 1 and 2 into a stock pot and add all the seasonings. Pour the water into the stockpot to cover the shank and use full gas power to boil the shank. After it’s boiling turn the gas power to the lowest and leave to simmer for 2 at least.
Procedures for spring onion pancake
Mix flour, salt, sugar with warm water together and knead it until it’s nice, soft and smooth.
Cover the dough with a clean, wet tea towel and leave it on aside for 20~30 minutes.
Separate the dough into 10 small dough balls and flatten them individual.
Brush Lard on the flatten pancake first and sprinkle spring onion, sesame, a couple pinch of salt.
Roll the dough as the way in the procedures photos.
Just use a little bit of oil to pan fry the pancake until both side are golden brown, crispy.
* Slice the beef shank into really thin slice and wrap them with spring onion pancake, Hoi sin sauce, spring onion or any salad, vegetable you like.