Claypot Beef Belly with Radish and Vermicelli

Ingredients

Instructions

1. 1

   Blanch beef belly in boiling water for 5 minutes. Drain and rinse thoroughly to remove impurities. Cut into cubes.

2. 2

   Heat cooking oil in a large pot or claypot over medium heat. Add smashed garlic, ginger slices, star anise, and cinnamon stick; stir-fry until fragrant, about 1-2 minutes.

3. 3

   Add blanched beef belly to the pot and stir-fry for 3-4 minutes until lightly seared. Add Shaoxing wine and let it evaporate.

4. 4

   Pour in beef broth (or water), light soy sauce, dark soy sauce, oyster sauce, sugar, and white pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 40 minutes.

5. 5

   Add white radish chunks and continue to simmer for another 15-20 minutes, or until both beef and radish are very tender.

6. 6

   Stir in the soaked vermicelli and cook for 2-3 minutes until soft. If desired, stir in cornstarch slurry to slightly thicken the sauce.

7. 7

   Garnish with chopped scallions and serve hot directly from the claypot.