2 lbs. beef
9 oz. carrots
9 oz. turnip
3 tablespoons Sichuan thick broad-bean sauce
2.1/2 tablespoons chilli paste
2.1/2 tablespoons soya sauce
1 teaspoon salt
2 tablespoons cooking wine
1 tablespoon sugar
1 tablespoon minced scallion
1 tablespoon minced ginger root
4 tablespoons peanut oil
1) Cut beef in 1-inch cubes.
Mix broad-bean sauce and chilli paste and chop fine.
Pare carrots and turnip, clean and cut them in strips of 3/4 inches square. Then, holding knife at an angle, cut the strips in diamond pieces of 3/4 inches long.
2) Heat frying pan hot and then pour in peanut oil. When the oil is hot, add mixture of broad-bean sauce and chilli paste. Stir-fry till oil becomes red. Add minced scallion and ginger, stir a few times and follow with soya sauce, salt, cooking wine and sugar. Stir a little more and remove pan from fire.
3) Put beef in a saucepot. Add two parts of cold water, Bring to a boil on high heat. Skim the stock. Remove beef into warm water to be cleaned of remnant scum. In the meantime, leave stock aside for settlement. Pour stock into another container, throwing away the dregs at the bottom. Return beef and stock to original pot, and add prepared hot sauce. Bring pot to a boil over high flame. Then simmer on low fire for 2.1/2 hours with pot covered. Parboil carrot and turnip and add them to beef. Continue to stew for half an hour.
(1) The same recipe may be followed to cook mutton instead of beef.
(2) The amount of broad-bean sauce and chilli paste may vary according to taste.
(3) Potato (slightly fried before adding to stock} may be used instead of carrot and turnip.