Ingredients

Directions

1. Trim the beef cheek.
2. Marintate the beef cheek with dark soy sauce and tapioca starch for 20 minutes.
3. Soak the tangerine peel in warm water, remove the inner white layer and mince it.
4. Grind the red yeast rice.
5. Use high heat to heat up a dutch oven. When smoking, pour oil in it and put in the beef cheek.
6. Sear the beef cheek on both sides. Take out and let cool.
7. In the same pot, put in the minced shallot and ginger. Fry until shallots become translucent.
8. Pour in 100ml of port wine until it boils.
9. Put in chicken stock, water, tangerine peel and the red yeast rice.
10. When boiling, put in the beef cheek, rock sugar and salt.
11. Cover with a baking sheet. Put the dutch oven on the metal try and wire rack and put into the Steam Oven and select "Stew Mode" for 2 hours.
12. Meanwhile, wash the vegetables and cut them into batons.
13. Boil the white turnips and zucchini in salted water for 2 minutes each and then put in ice bath. Store for later use.
14. Use same boiling water, boil the carrots for 3 minutes and put in ice bath. Store for later use.
15. When done, take out of dutch oven, leave beef rested for 20 minutes.
16. Take beef out and sieve the sauce into another small pot until it boils.
17. Add 200ml port wine into sauce and reduce until sauce thickens.
18. Arrange batons into disc shape with cookie cutter and place it on the plate.
19. Slice the beef cheek and mix it in the sauce.
20. Serve the beef cheek on the batcons with sauce.

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