Secret Soy-Braised Beef Shank

Steps

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1. 1
   Rinse the beef shank, then soak in cold water for about 3 hours to remove blood. Pat dry, poke holes all over with a fork, pour soy sauce over it to marinate, cover and refrigerate overnight.
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2. 2
   Heat a little oil in a pan and sauté the green onion, ginger and onion until fragrant. Add all the spices and stir-fry together for about 3 minutes until aromatic, then transfer everything into a spice/tea bag.
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3. 3
   In the same pan, stir-fry the sweet bean sauce until it bubbles and becomes fragrant. Add a bowl of water to dissolve it, then stir in the fermented tofu and cook until melted together.
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4. 4
   Place the beef shank, the sweet bean sauce and fermented tofu mixture, and the spice bag all into the pot. Pour in the soy sauce used for marinating, add enough water to cover the beef, bring to a boil and skim off any foam.
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5. 5
   Reduce to low heat and simmer for about 2.5 hours. Let it cool, then refrigerate overnight. Slice the beef shank, drizzle with the braising sauce and serve — be careful when slicing as the outer membrane can be slippery.
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