Chinese Braised Beef Shank with Pressure Cooker (酱牛腱) | The Chinese Cuisine

This is common appetizer served in China: thinly sliced beef, served cold. Using a pressure cooker makes the cooking process a lot faster!

INGREDIENTS:
1. 1 beef shank without bones
2. light soy sauce
3. cooking wine
4. five star anise spice
5. sichuan pepper
6. ginger slices
7. chinkiang vinegar
8. sugar
9. sesame oil

DIRECTIONS:
1. place the entire shank into the pressure cooker, with enough water to submerge the whole piece, and cook for 5 minutes at about medium pressure (9 psi). This serves to get rid of many of the fats and impurities.
2. drain the water, and remove any remaining pieces of unwanted fat. rinse well.
3. divide the shank into manageable chunks.
4. place the five star anise spice with the sichuan pepper in a flavor diffuser
5. place the diffuser, along with the shank and the ginger slices back into the pressure cooker.
6. add in splashes of soy sauce and cooking wine
7. add in about a teaspoon of sugar
8. add in enough water to submerge the meat
9. pressure cook at a higher pressure of around 12 psi for 40 minutes
10. after 40 minutes, reduce for 10 minutes so that most of the water evaporates
11. store the cooked beef in the fridge
12. serve chilled and sliced. sprinkle some chopped green onions on top
13. also top with a mix of chinkiang vinegar and sesame oil for some amazing flavor!