古法炮製｜柱侯醬炆蘿蔔牛展 Braised carrot and beef shank with Chu Hou Paste
柱侯醬是一種以發酵豆醬、甜麵醬、糖、香料等調製而成的調味醬，具有豐富的口感和香氣，是牛肉類的最佳配搭，也是香港和廣東地區常用的滷味醬料之一。這道柱侯醬炆蘿蔔牛展，將牛展反覆炆及焗，令肉質鬆軟入味，而甘筍則令湯汁鮮甜，可以用作湯底或撈麵，甚有台式牛肉味的風味。
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1牛展與數片薑放鍋內加水，中火煲滾再滾2-3分鐘，盛起洗淨備用 Put the beef shanks and a few slices of ginger into a pot, add enough water to cover, and bring to a boil over medium heat. Let it boil for 2-3 minutes, then remove and rinse clean. -
2乾蔥切半，蒜頭拍扁 Halve shallots and crush garlic cloves. -
3甘筍去皮切大件 Peel and cut the carrots into large pieces. -
4用少許油爆香乾蔥和蒜頭 Saute the crushed shallots and garlic in a little oil. -
5牛展下鑊煎香表面後盛起 Pan fry the beef shanks until the surface is browned. Set aside. -
6原鑊下柱候醬和冰糖，炒至冰糖溶化 In the same pan, add Chu Hou sauce and rock sugar, and stir-fry until. -
7牛展回鑊，淋上生抽和老抽 Add the beef shanks back into the pan, and pour in light soy sauce and dark soy sauce. -
8加入熱水 Add hot water. -
9水滾後加蓋轉中火炆30分鐘 Cover the pan and simmer for 30 minutes over medium heat. -
10翻轉牛展再炆30分鐘 Flip the beef shanks over, and continue to simmer for another 30 minutes. -
11熄火原煲焗1小時 Turn off the heat, and let the pan sit for 1 hour.
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12加入甘筍塊，中火炆30分鐘 Add carrot pieces and simmer for 30 minutes over medium heat. -
13用筷子篤牛展最厚部份，如可輕易穿過即代表已夠腍身 Use a chopstick to poke the thickest part of the beef shanks. If the chopsticks can easily go through, the beef shanks are tender enough.
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14Take out the beef shanks and let cool, then slice them. 盛起牛展，放涼後切片 -
15Serve the beef shanks with the carrot pieces and the sauce. 伴以甘筍塊及淋上醬汁即成
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