we have food at home.

~ingredients: 

• 3 lbs beef rough flank
• 1 large carrot
• 1 daikon
• 1 green onion 
• 6 cloves
• 4 piece star anise
• 3 bay leaves
• 1 cinnamon stick 
• 1 tsp Sichuan peppercorn
• 6 slices ginger
• 1 cup Shaoxing wine
• 1/4 cup soy sauce
• 2 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tbsp rock sugar
• 5 cups water
  • additional water may be needed
• 2 tbsp neutral oil

~instructions: 

1. Add the cut-up beef into a pot and fill with enough water to cover the beef. Bring to a boil over high heat and cook for 1 minute. Scum will float to the top of the water. 
2. Turn off the heat and drain the meat. Rinse under cold water to wash away any remaining scum. Set aside. 
3. Heat up a dutch oven over medium heat with oil. Throw in the cloves, star anise, bay leaves, cinnamon stick, Sichuan peppercorn, and ginger. Toast for 2 minutes until fragrant. 
4. Turn up the heat to high, and add in the beef to sear. Stir and sear the beef until browned on all sides. 
5. Pour in the Shaoxing wine, soy sauce, dark soy sauce, oyster sauce, water, and rock sugar. Bring to a boil. 
6. Once boiling, lower the heat to a simmer and cover.
7. Simmer for 2 hours. Check on the beef occasionally, stirring and making sure the liquid is not bubbling too intensely. If the liquid is bubbling, then the heat needs to be lowered. 
8. After 3 hours, the beef should be tender. If not tender yet, simmer for another 30 minutes. By now, more than half of the liquid has been cooked down so add another 2 cups of water.
9. Once the beef is tender enough to your liking, add in the daikon and potatoes, and simmer for another 30 minutes. 
10. Once the daikon/potatoes are soft, if there is still too much liquid left in the pot, turn the fire up on high and cook uncovered to reduce the liquid. 
11. Garnish with green onion, and serve over rice. Enjoy!