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 Soak the bamboo shoots in cold
water and cut into small pieces.
Blanch quickly in boiling water,
drain, and rinse in cold water.
Set aside.
- Cut the beef into 1 inch (3
cm ) chunks and place in a pot
with cold water to cover. Bring
to a boil and skim off the foam.
Then add the ginger, scallion,
peppercorns, and star anise. Bring
back to a boil and add the sugar.
Stir until it dissolves. Turn
the heat to low and simmer.
- While the beef is cooking heat
the oil until the surface ripples.
Add the soybean paste and stir-fry
until it turns slightly red. Add
to the beef . When the beef has
cooked for about one hour, add
the salt, rice wine and the bamboo
shoots. Stew the beef another
hour until it is very tender,
and serve.
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