For the Braised Beef：
300 g rib Fingers,1 inch piece
1 tsp olive oil
50 g ginger. slicing
1 slicing cinnamon
2 tbsp soy sauce
300 ml water
100 ml shaoxing rice wine
200 g carrot,1 inch piece
200 g oriental giant radish,1 inch piece
Heat the pan, add the olive oil and heat it with medium flame then put the rib into it.
cook it until it becomes brown. then put the ribs on the place.
Take another pan and put the 50 g sliced ginger, 1 aniseed , 1 slicing cinnamon into it and add the 2 tbsp soy sauce & 300ml water. Boil it then turn the flame into low flame.
after you are able to smell it, add the 100ml Shaoxing rice wine then cool it down for next step.
Set the PENGFA Cook Helper at 185℉/85℃ for 3 hours
Put the beef, chopped carrot,sauce we prepare at Step 2 into a zipped-bag for 3 hour sous vide
After time is up, take the bag off the water bath.
Open the bag and Put it into a bowl.
then it’s ready to serve.