Spiced Beef Tenderloin – Cold Dish

 Putonghua : lu neu rou

Ingredients
Beef Tenderloin  600 g       Ginger  100 g       Garlic  2 pc      Dry Tangerine Peel  1/4 pc       Rock Sugar  50 g

Seasoning
Salt  2 tbsp      Spiced  Sauce  5 tbsp       Dark Soy Sauce  5 tbsp       Yellow Wine  5 tbsp

Steps
1) Clean beef tenderloins, scald in boiling water then raise into cold water
2) Cut ginger into thick slices, hit by hammer gently, mince the garlic
3) Soak dry tangerine peel, scrape pith away after peel is soft
4) Heat deep pan with oil, add garlic ginger, tangerine peel, and 500 ml of water
5) Add seasoning and beef in when water is boiled, braise for 2 hours in low heat
6) Add rock sugar, braise until sauce is almost half dry, dish up
7) Slice ox tendons when it cool, brush on sesame oil, serve
8) May served with sliced cherry tomatoes and cucumbers

9) May served with minced garlic Chinese white vinegar sauce

10) May served with sweet BBQ chicken sauces or chilli celery soy sauces