Ingredients:
Tools：
Procedures:
Slice the beef shank.
将牛腱切成片。
Mix the sliced beef shank with salt, sugar, and light soy sauce.
将盐，糖，和生抽加入牛腱搅匀。
Mix in little bit of water and stir until it is absorbed by the beef to provide juiciness.
加入少量水，搅拌至牛肉将全部水分吸收，这样牛肉会比较爽滑。
Mix in some corn starch to provide a creamy shell over the beef.
加入生粉搅匀挂浆。
Add some oil to seal the marinated beef.
加入适当油封上调味好的牛肉。
Slice the onion, and dice the garlic, and chili.
洋葱切片，蒜切丁，辣椒切碎。
Heat up the clay pot with medium fire, and add in some oil.(Regular pot can be used to make the stir fry version.)
砂锅中火烧热后加入适量油。（可用一般炒锅制作爆炒版本。）
Add in the garlic and chili, until it starts to emit aroma.
加入蒜和辣椒炒出香味。
Change to high fire, and add in the onion, [Optional] with basil or mint for YunNan(Southern China) or South East Asian style flavor.
开大火并加入洋葱，【可选】以及罗勒，九层塔，或薄荷来提供云南或东南亚风味。
Add in the sliced beef,and fry until the color fully changed.
加入牛肉炒至断生。
Add dashes of rice wine to boost aroma.
加入少量米酒提香。
Turn to small fire, and add in some oyster sauce.
减至小火，并加入蚝油。
Add lid and cook for extra 30 seconds.
加盖并再加热30秒。
Serve the dish.
出锅。