CHINESE BEEF 4 - Five Spice Beef Chins & Jelly 五香金錢𦟌及牛𦟌凍

Ingredients:-
2 - 3 Beef Chins
Seasonings:-
1/2 cup Chiu Chow Style Lo Sui Marinade
2 tbsp Oyster Sauce
2 tbsp Chinese Wine
1 tbsp light soy
1 tbsp dark soy
1 small pc. Rock sugar
1 tsp Five spice powder
1 tsp Chinese pepper
1 Star Anise

材料：-
大金錢𦟌 2-3 條
稠味料：-
潮州滷水汁 1/2 杯
蠔油 2 湯匙
紹酒 2 湯匙
生抽 1 湯匙
老抽 1 湯匙
冰糖 1 小塊
五香粉 1 茶匙
花椒 1 茶匙
八角 1 粒

Method (Five Spice Beef Chins):-
1) Scald Beef Chins with boiling water with ginger and 2 stalks spring onion.
Rinse & drain.
2) Add all the seasoning in a big pot, put in Beef Chins, add water up to the
level of the meat, low heat and braise until tender.
3) Take the Beef Chins out and leave it cool, use a sharp knife to slice in thick
pieces.
Put it back to the sauce and braise for 10 mins, let all the meat absolved the
sauce evenly. Take out & arrange on plate.
4) Get some sauce add in a bit corn flour solution to thicken it and pour
on top of the chins. Serve cold or warm, good for sandwiches or noodles & rice.

Method (Chin Jelly):-
1) Mix 2 tbsp Gelatin powder with a cup of water, then add into the rest of the
sauce bring to boil, cut both ends of the cooked Five Spic Chins to small cubes or
get one cooked chins to cut the same, add in the sauce and stir well. Put the
combination in a tray and put in refrigerator until become jelly-like & solid.
2)Take the Chins Jelly out from the mode and slices in pcs. to serve.
Good to serve with congee or noodles.

做法（五香牛𦟌）：-
1）用羌、䓤2条將金錢𦟌出水，取出洗凈掠干。
2）將所有稠味料放入一大煲中，加入牛𦟌，加水至平肉面，慢火炆煮至冧。
3）取出牛𦟌待冷卻，利刀切成厚塊，放回汁料内再炆 10分鐘使每塊牛𦟌都吸收
汁料，取出排放碟上。
4）取部份汁料用生粉水埋芡淋在牛𦟌上。可凍食或熱食，夾三文治或麵飯均宜。
可比美台湾牛肉麵。

做法（牛𦟌凍）：-
1）用清水 1 杯開 2 湯匙魚膠粉，加入剩餘的汁料內煮滾。將五香牛𦟌的头尾
切小方粒，或可切多一些𦟌肉，加入汁料內搅匀。再將所有混合料倒入一方盆內，
入雪柜待凝固成啫喱狀。
2）取出去模, 切成方塊。可配白粥或拌麵。