Old Skin Beef

 

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Preparation info

  • Makes

    4

    Servings
    • Difficulty

      Medium

Appears in

Mastering the Art of Chinese Cooking

By Eileen Yin-Fei Lo

Published 2009

  • About

I have chosen another beef preparation from Hunan for two reasons. First, it reflects an ancient tradition, and second, it demonstrates a different way of cooking beef in Hunan, crisply fried. The “old skin” of this recipe is dried tangerine skin, or peel, and the ingredient‛s literal translation from the Chinese implies that the peel is so old that it is covered with dust. Such skin, carefully dried in the sun, is kept for many years, even for many generations, by both professional chefs a

Ingredients

Method