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1
The order of operations is to cut the skirt steak into 3-inch chunks.
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2
Add the oil to a large skillet over medium heat.
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3
Add the beef and brown for 2 minutes on each side.
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4
Remove from the pan and let drain in a colander.
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5
While it's draining, lightly rinse the inside of the skillet with warm water, wipe with paper towel, then put back on the stove.
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6
Make sure skillet is dry on inside so the oil doesn't pop.
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7
Coat the skillet with oil and add the rock candy.
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8
Let it melt for 1 minute or until halfway melted on medium heat.
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9
Add the browned beef and stir until caramelized.
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10
Remove the skillet from the heat, add moutai and ignite with a long kitchen match.
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11
Let it flame for 10 to 15 seconds then return the skillet to the heat.
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12
Add the rice wine, garlic, onion, horseradish, 4 ounces of soy sauce, and the fermented rice sauce.
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13
Let simmer for 2 minutes and then add 2 cups of the water.
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14
Let simmer for 5 minutes, then skim the foam off the top.
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15
Add the cherry cola and let boil, uncovered, on high heat for 10 minutes.
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16
Stir in the remaining cup of water and cover.
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17
Cook until tender, usually another 50 minutes.
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18
About 20 minutes before serving, set up a bamboo steamer.
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19
Put the dried lotus leaves in steamer and put the 8 buns on top.
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20
Steam until soft, but still firm, usually 3 to 5 minutes.
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21
Roughly chop the beef.
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22
You don't want to chop it fine, you just want nice bite-sized pieces like chopped brisket.
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23
Stuff each bun with the beef and some onions from the pot.
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24
Transfer the lotus leaves to a serving platter and arrange the buns on top.
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25
The large leaves give off a nice aroma and looks cool.
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26
It's good party presentation for serving.
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27
A viewer, who may not be a professional cook, provided this recipe.
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28
The Food Network Kitchens chefs cannot make representation as to the results.
