4 Spring onions — trimmed and
1 Fresh ginger (1″ piece) — after slicing thin
3 Pieces orange peel
2 pounds Flank steak — halved
it by hitting it 3 Star anise
1/4 cup Softened lard or frying oil
—–SEASONING—– 2 teaspoons Garlic — finely chopped
1/2 cup Light soy sauce
1/3 cup Rice wine or dry sherry
1 tablespoon Hot bean paste
1 tablespoon Chinese brown peppercorns
2 tablespoons Dark soy sauce
2 tablespoons Sweet bean paste
2 teaspoons Sugar
Cut the meat into 5 cm (2 inch) cubes and place in a deep pot with the spring onions, ginger, star anise, and the orange peel. Cover with water and bring to a boil, skim and then simmer for 2 hours, tightly cover- ed over low heat. Heat the lard and fry the seasoning ingredients for 1 minute, then pour into the pot and recover. Simmer 1 hour more or until meat is very ten- der. Transfer meat to a serving dish and thicken the sauce with a paste of corn flour and cold water. Pour over the meat after discarding the onion, ginger, star anise and orange peel.