This dish is from the Shanghai East regional. ACE’s version of the beef stew is a dish with vibrant flavors. The strong sauce keeps the meat flavorful throughout.
The beef and tendons are cooked for hours with garlic cloves, ginger roots, spring onions, star anise, sugar, dark soy sauce, and dry sherry in a beef stock.
The slow braising encourages an exchange of flavors between the meat and the tangy sauce, enhancing both. The turnips add just the right bite to the stew. The pot is lined with lettuce to avoid the all the goodness from sticking to the bottom. Bring the hot pot to a boil and it will be served sizzling & steaming HOT!