Niurou Gan, Dried Beef

Bubble beef in cold water, then gently bubble on low heat until cooked through (test: pierce with chopstick, if no blood comes, then meat is cooked through).

Cool the meat and cut parallel to the grain (max.

2 mm thick).

Bring all the spices to the boil in a frying pan, add the slices of meat and cook gently over a low heat until there is no more liquid. Keep turning and moving to the other side so that the meat soaks up evenly.

Place meat slices on a baking tray and cook at 250 °C for approx.

8 min, then cool with closed lid.

Many thanks to Jörg Maser for this recipe!

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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