This is one of the most delicious appetisers from Sichuan. It's packed with flavour, but with none of the chilli heat or tingling Sichuan pepper. The beef is cooked until tender in a master stock. As with all Chinese master stocks, Dainty Sichuan's own is several years old. Master stock can be used time and again, with the fresh additions of ginger and spring onion. Strain the cooled stock and freeze until required, then be sure to bring to the boil before reusing.
Note Dried aromatic ginger (Kaempferia galanga) is sold in slices from Chinese grocers under the name of sha jiang.