Instructions

1. 1

   Soak the beef in cold water for 20 minutes to remove blood, then cut into chunks.

2. 2

   Boil beef with water, green onion, garlic, and bay leaves for 30 minutes to make stock and tenderize.

3. 3

   Remove the beef and shred along the grain. Strain the stock for a clear braising liquid.

4. 4

   Combine 500 ml stock, soy sauce, sugar, beef, and quail eggs; braise on medium-low for 30 minutes.

5. 5

   When about one-third liquid remains, turn off heat and cool completely so flavors absorb.

Tips

Nutrition (per serving)