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| 1 x ca. 450 g | Braising Beef |
| 8 Tasse | water |
| 1 1/2 Esslöffel | Hot Chili Powder |
| 2 Esslöffel | sesame oil |
| 12 | green onions |
| 2 Teelöffel | garlic crushed |
| 1 Esslöffel | White Sesame Seeds, Toasted And Ground |
| 1 Teelöffel | sugar |
| 1/2 Teelöffel | white pepper |
| 1 1/2 Esslöffel | dark soy sauce |
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This chili-red soup is exceptionally hot. It is said that the time to serve it is in the hottest months, when the perspiration it induces has a cooling effect on the diner. It is equally effective ammunition against winter cold.
Cut the beef into cubes and place in a saucepan with the water. Bring to a boil, then reduce the heat and simmer gently for 1-1/2 to 2 hours until the meat is falling apart.
Mix the chili powder with the sesame oil. Trim and shred the green onions. Heat the chili powder and sesame oil in a pan and fry the green onions with the garlic for 2 minutes. Add the sesame seeds, sugar, pepper and soy sauce and fry for 2 to 3 minutes over medium heat.
Lift out the meat, drain well and toss in the pan for a few minutes. Return the contents of the pan to the stock and bring to a boil, simmering until the soup is well flavored.
From Asia The Beautiful Cookbook. Typed by Syd Bigger.
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