五香醉和牛牛展 Drunken wagyu beef shank with five spice

用酒浸的食譜很多，如醉雞，醉鴨，醉鮑魚，醉蝦，還有很惹味的牛展。牛展選擇方便，以和牛牛展味香，肉質嫩滑。相反，黄牛牛展味濃，肉質較粗。


材料：
和牛牛展 1-2條
青花椒 1湯匙
八角 2粒
乾辣椒 2隻 (要多辣味，把辣椒剪開)
五香粉 1-2茶匙
糟滷 1支（500ml)
紹興酒 100ml
冰糖 2大粒
另外薑 3片，紹興酒一瓶蓋煲牛展用
冰粒

點汁：
麻油1.5湯匙

做法：
1. 牛展洗淨，切去肥膏。滾水加薑，酒，細中火煲約45分鐘（或用筷子插入沒血水滲出便可)。
2. 取出浸入冰水。
3. 白鑊炒香花椒八角, 辣椒和五香粉，注入酒類及冰糖，細火暖酒令冰糖溶解。倒入盒中冷卻。
4. 把牛展浸入酒中雪8小時或一晚。
5. 切片，可點麻油享用

非常入味，牛展一點也不“鞋口”。夏日涼拌菜的好選擇。

Ingredients :
1-2 wagyu beef shank
1 tbsp Sichuan peppercorn
2 star anise
2 dried chili pepper (chopped for spicy flavor)
1-2 tsp Five spice powder
A bottle (500ml) Chinese pickle wine sauce
100ml Shaoxing rice wine
2 big pc of rock sugar
3 pcs ginger, 1 bottle cap Shaoxing rice wine for beef cooking
Some ice cubes

Dip sauce:
1.5 tbsp roasted sesame seed oil

Method:
1. Remove fat from the beef shank and wash. Boil the beef with ginger and rice wine over low to medium heat for 45 mins or until no oozing of uncleared water after inserting with a chopstick.
2. Remove from hot soup and dip into ice water to cool down.
3. At the same time, fry those spice until fragrant. Pour pickle wine sauce and rice wine together with rock sugar. Simmer until sugar is dissolved. Pour into a box and let cool.
4. Put the beef shank into the wine sauce, refrigerate for 8 hours or overnight.
5. Slice and serve with roasted sesame seed oil.