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Описание: ⬇️⬇️English recipe follows⬇️⬇️
沙嗲菠蘿粒牛腱粉絲煲

材料：
急凍金錢腱1隻
綠豆粉絲半斤
罐頭菠蘿粒12粒

醃料：
生粉半茶匙
油1茶匙
胡椒粉適量
蠔油1茶匙
生抽1茶匙
糖半茶匙
沙嗲醬1茶匙

醬汁：
清水400毫升
沙嗲醬1湯匙
蠔油1湯匙
生抽1茶匙
糖1茶匙

處理：
1. 急凍牛腱，連包裝袋，清水解凍至半軟身。
2. 綠豆粉絲，清水浸2分鐘至軟身，就可以了。
3. 牛腱已浸了3分鐘，用菜刀切去筋膜不要。
4. 牛腱，打橫中間1開2，打橫切薄片，清水解凍。
5. 粉絲，已浸了幾分鐘，擎乾水，清水沖洗乾淨。
6. 罐頭菠蘿粒，切碎粒。
7. 牛腱已解凍，清水沖洗乾淨，擎乾水，用廚紙索乾。
8. 牛腱調味：
a. 生粉半茶匙
b. 油1茶匙
c. 胡椒粉半茶匙
d. 蠔油1茶匙
e. 生抽1茶匙
f. 糖半茶匙
g. 沙嗲醬1茶匙
撈勻。
9. 預備醬汁：
a. 沙嗲醬1湯匙
b. 蠔油1湯匙
c. 生抽1茶匙
d. 糖1茶匙
加入清水400毫升，攪勻。

烹調：
1. 放粉絲落煲仔。
2. 加入醬汁，大火煮滾。
3. 粉絲差不多滾起，加入一半菠蘿粒。
4. 放上牛腱。
5. 加入餘下的菠蘿粒，冚蓋。
6. 讓牛腱片平均受熱。
7. 醬汁已煮至稠厚及大滾，熄火。
8. 完成，可享用。

Claypot satay beef shank with pineapples and mung bean vermicelli

Ingredients:
Frozen beef golden coin muscle 1 No.
Mung bean vermicelli 0.5 catty
Canned pineapple cubes 12 Nos.

Marinade:
Tapioca starch 0.5 tsp
Oil 1 tsp
Pepper appropriate amount
Oyster sauce 1 tsp
Light soya sauce 1 tsp
Sugar 0.5 tsp
Sa tay sauce 1 tsp

Sauce:
Water 400ml
Sa tay sauce 1 tbsp
Oyster sauce 1 tbsp
Light soya sauce 1 tsp
Sugar 1 tsp

Preparation:
1. Beef shank, defrost with plastic bag in tap water until it is halfly soft.
2. Mung bean vermicelli, soak in tap water for 2 minutes until it turns soft.
3. Beef shank has been soaked for 3 minutes, cut off the tendons with chopper.
4. Beef shanks, divide it into 2 shares at the middle horizontally. Slice it thinly horizontally. Defrost in tap water.
5. The vermicelli, has been soaked for several minutes, drain. Rinse thoroughly.
6. Canned pineapple, dice in small cubes.
7. Beef shank has been defrosted, rinse thoroughly. Drain. Dry with kitchen towels.
8. Season the beef shank:
a. Tapioca starch 0.5 tsp
b. Oil 1 tsp
c. Pepper 0.5 tsp
d. Oyster sauce 1 tsp
e. Light soya sauce 1 tsp
f. Sugar 0.5 tsp
g. Sa tay sauce 1 tsp
Mix well.
9. Prepare the sauce:
a. Sa tay sauce 1 tbsp
b. Oyster 1 tbsp
c. Light soya sauce 1 tsp
d. Sugar 1 tsp
Add in water 400ml, mix well.

Steps:
1. Put mung bean vermicelli in pot.
2. Add in the sauce. Heat up at high flane.
3. Mung bean vermicelli has been almost heated up, add in half of the pineapple cubes.
4. Put beef shank on top.
5. Put the remaining pineapple cubes on top. Cover up the pot.
6. Let the beef be heated up evenly.
7. Sauce has been turned thick and totally boils up, turn off fire.
8. Complete. Serve.
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Clay- Pot Satay (or Sha Cha) Beef Shank with Pineapples & Mung Bean Vermicelli🥘Super Satisfying!

沙爹(或沙茶)粉絲菠蘿牛𦟌煲
超滿足感

Clay-Pot Satay Beef with Mung Bean Vermicelli