Braised Veal with Peking Scallion

Name: Braised Veal with Peking Scallion
Prep time: 15 min
Cook time: 3 h 20 min
Total time: 3 h 35 min
Ingredients: 750 g veal tenderloin (scored on both sides); 150 g winter bamboo shoots; 15 g refined salt; 25 g Peking scallion (cut into sections); 75 g + 250 g (actual usage 50 g) peanut oil (for frying); 25 g soy sauce; 7.5 g cloves; 50 g Shaoxing wine; 12 g MSG; 5 g sesame oil (added at the end); 10 g ginger slices; 25 g white sugar; to taste water (for braising)

A traditional Jiangsu dish featuring beef brisket that is first seared, then braised with winter bamboo shoots and scallions until meltingly tender and richly flavored. Especially suited to autumn and winter.

3h 35m

Easy

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Ingredients

veal tenderloin (scored on both sides) 750 g

winter bamboo shoots 150 g

refined salt 15 g

Peking scallion (cut into sections) 25 g

peanut oil (for frying) 75 g + 250 g (actual usage 50 g)

soy sauce 25 g

cloves 7.5 g

Shaoxing wine 50 g

MSG 12 g

sesame oil (added at the end) 5 g

ginger slices 10 g

white sugar 25 g

water (for braising) to taste

Instructions

Pre-treatment

Score both sides of the veal tenderloin, coat with soy sauce

Pan-frying

Place a wok over high heat, add peanut oil, put in the veal and fry until both sides are golden brown

Braising

Add winter bamboo shoots, scallion sections, ginger slices, cloves, soy sauce, Shaoxing wine and white sugar, pour in water, cover the wok, bring to a boil then move to low heat and braise for 3 hours until the veal is tender