Dining

(8 servings)
 
Ingredients:

Skirt steak    2 catty
Ginger       two thick slices
Spring onion  12 – 15 pieces (long section)
Wine        2-3 tbsp
Thick broad-bean sauce     1-2 tbsp
Ground bean sauce    3-4 tbsp
Aniseed      few pieces
Rock sugar    1 big piece
Carrots       1-2 pieces
Pickled Chinese cabbages    wash, drain and chop
Chopped spring onion    a handful
Yangchun noodles    8 pieces
Choy sum     1-2 catty
 
Methods:

1. Heat the wok with oil and stir fry the gingers and spring onions. Add the skirt steak and fry for 5 to 6 minutes till aromatic.
2. Add wine and stir fry for few more minutes till evaporated.
3. Add ground bean sauce and thick broad-bean sauce. Keep stir frying and add water till it covers the ingredients.
4. Add aniseeds and rock sugars. Simmer for 2 hours.
5. Steam the carrots for 20 minutes. Add the steaks and continue for 10 minutes.  
6. Season the broth when skirt steaks are soft. Bring it to a boil for a while and turn off the flame.
7. Cook the noodles and pour into a big bowl.
8. Wash choy sum and add the whole size of choy sum into the boiling water for 2 to 3 minutes. Take out.
9. Place the skirt steaks and choy sum (cut into half) on top of the noodles. Add the broth till 2/3 full. Sprinkle the chopped pickled Chinese cabbages and spring onion. Pour some more broth again.