Beef shank : 1000g
Light soy sauce : 30ml
Brown sugar : 20g
Star anise : 2 pieces
1. Rinse the beef shank under running water, cut into appropriately sized pieces, and place into a pot of cold water. Bring to a boil over high heat.
2. Once boiling, skim off the blood foam from the surface. Continue boiling for about 10 minutes.
3. Remove the blanched beef and transfer it to a cooking pot. Add approximately 1200ml of water.
4. Heat over high heat until the water boils, then add about 20g of brown sugar.
5. Cover the pot and continue heating over high heat for about 10 minutes. Then add approximately 30ml of light soy sauce.
6. Stir gently with a spoon, add 2 pieces of star anise, and continue heating over high heat.
After approximately 30 minutes, adjust to medium heat.
8. Stir occasionally with chopsticks as the sauce gradually reduces. The entire process takes about 2 hours. Once completed, reduce the sauce until thickened.
