Wednesday, December 24, 2008


  • 100gm Sichuan pickled mustard tuber
  • 200gm beef
  • 2 head garlic, skin intact
  1. Wash pickled mustard thoroughly. Slice thinly and soak in a bowl of water for at least 1 hour. Change water in between for at least 2 times.
  2. Blanch beef cubes with hot water.
  3. Bring 2 litres water to boil. Add all the ingredient and simmer for 2 hours.

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