1. Cooking

    • Blanch beef brisket in a large pot of boiling water in about 8 minutes. Take the beef out and rinse under cold water. Drain the excess water and set aside.
    • Heat up 1 tea spoon of cooking oil in a wok. Sir fry sliced garlic and ginger on low heat until aromatic.
    • Put in blanched beef, star anise, orange peel, and bay leaf, stir fry under medium heat until the beef is slightly brown. Add in seasoning (Knorr Concentrated Chicken Liquid Seasoning, Chinese wine and dark soy sauce) into water and bring to boil.
    • Turn the heat to low and simmer with lid on for 1 hours until. Add white carrot cubes and mix with the beef. Bring the stew to boil and simmer with lip on for 30 minutes until the beef is tender and carrot is soft. Dish out and sprinkle spring onion and parsley and serve.