Cantonese braised beef brisket pot (bo)

Mix the mincey paste, red fermented tofu, hoisin, sesame paste or peanut butter, sugar and a tablespoon of water; set aside.

Cut the brisket into about one-inch cubes and toast in a dry wok over medium until it shrinks and the edges start to brown, about ten minutes.

Rinse the wok; over medium heat swirl in a tablespoon of peanut oil and fry the smashed garlic, shallots and sliced ginger until the garlic begins to brown, about one minute.

Add the sauce mix, stir, drizzle a tablespoon of oil around the sides, and turn the flame to low until the oil separates from the sauce, one or two minutes.

Add the beef and fry over high heat about a minute; swirl in the Shaoxing wine. Add about 1.5 litres hot water, about half an inch over the beef, and bring to a boil.

Add the star anise, half cinnamon stick, fennel seed and the soaked, scraped tangerine peel; transfer to the stewing pot.

Cover and cook over medium-low about two hours, until a chopstick pokes straight through the beef.

Finish with a teaspoon of sugar, half a teaspoon salt and a quarter teaspoon MSG; serve in the pot.

Restaurant style: in a smaller clay pot over medium heat fry a sliced shallot and two sliced garlic cloves in a little peanut oil until fragrant, about 30 seconds; layer over the braised beef and bring to a rapid boil.

Sprinkle with Chinese celery or cilantro, cover, swirl Shaoxing wine over the lid, and serve at the table.