500g fresh goat brisket,
2 dried beancurd sticks,
6 dried shiitake mushrooms,
6 water chestnuts,
6 segments of sugar cane,
200g ginger,
10 cloves of garlic,
1 stalks of spring onion,
3 cubes of fermented beancurds,

1 cube of fermented red tarocurd,
3 whole star-anises,
3 bay leaves,
1 piece of dried tangerine peel,
some rice vinegar,
3 Tablespoon oil,
1 Tablespoon Shaoxing wine,
5 cups of water,
2 cups of stock.


(1) 1/5t salt,
1/4 teaspoon sugar,
1/4 teaspoon potato starch,
1/4 teaspoon oil.

(2) 1/3 teaspoon salt,
100g rock sugar,


1. Soak beancurd sticks in warm water till soft; Remove and cut into sections.
2. Soak dried shiitake mushrooms in water until soft; Remove and drain; Cut off stems; Marinate in seasoning (1) for 15 minutes.
3. Peel and rinse water chestnuts; Rinse and cut ginger into wedges; Rinse and cut spring onion into sections; Rinse and cut each segment of sugar cane into 3 short pieces; Peel, rinse and slice garlic.
4. Rinse goat brisket; Discard the backbone and cut off the fat; Cut into 5cm-long-3cm

Hogmanay Steak Pie

Beef and Ale Pie


  • No comments found
Add comment