Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Spring onions; trimmed and |
| 1 \N | Fresh ginger (1\" piece) after slicing thin |
| 3 \N | Pieces orange peel |
| 2 teaspoons | Garlic; finely chopped |
| ½ cup | Light soy sauce |
| ⅓ cup | Rice wine or dry sherry |
| 1 tablespoon | Hot bean paste |
| 2 pounds | Flank steak; halved |
| \N \N | By hitting it |
| 3 \N | Star anise |
| ¼ cup | Softened lard or frying oil |
| 1 tablespoon | Chinese brown peppercorns |
| 2 tablespoons | Dark soy sauce |
| 2 tablespoons | Sweet bean paste |
| 2 teaspoons | Sugar |
SEASONING
Cut the meat into 5 cm (2 inch) cubes and place in a deep pot with the spring onions, ginger, star anise, and the orange peel. Cover with water and bring to a boil, skim and then simmer for 2 hours, tightly cover- ed over low heat. Heat the lard and fry the seasoning ingredients for 1 minute, then pour into the pot and recover. Simmer 1 hour more or until meat is very ten- der. Transfer meat to a serving dish and thicken the sauce with a paste of corn flour and cold water. Pour over the meat after discarding the onion, ginger, star anise and orange peel.