Ingredients :

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600g brisket, 20 sesame leaves,
100g dropworts,
5 stems of crown daisy,
2 1/2 roots of green onion,
1/4 onion,
5 garlic,
a little bit of perilla seeds,
salt,
pepper powder

sauce :
1 tablespoon of soy bean paste,
2 tablespoons of chili paste,
2 tablespoons of chili powder,
2 tablespoons of cooking wine,
2 tablespoons of perilla seeds,
1 tablespoon of soy sauce,
2 tablespoons of ground garlic,
1 teaspoon of ground ginger,
pepper powder

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Method :

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1. Put the brisket into the cold water to soak out the blood. Boil with onion, garlic and green onion for over an hour.
2. Rip the brisket thinly with hands.
3. Sort the dropwort and wash. Cut them in reasonable lengths. Soak them in salt water. Wash again after to make sure there is no dirt or insects left.
4. Trim the crown daisy and leeks. Wash them in running water. Then cut in suitable size. Cut thick green onions vertically and cut in lengths similar to other vegetables. Wash the sesame leaves and cut in large sizes.
5. Mix soy bean paste, chili paste, chili powder, ground garlic, ground ginger, soy sauce for soup, pepper powder, cooking wine, perilla seed powder to make the casserole sauce.
6. Arrange the various vegetable nicely around the casserole pan. Put the brisket on top, then sprinkle the sauce and perilla seeds.
7. Pour in boiling beef stock over and once it boils again, add salt and pepper.

Cooking Point :
1. Boil the brisket for over an hour. if you can poke the meat easily with a chopstick, it means it has been cooked just right.
2. It is important to soak the dropwort in salted water and then wash several times to make sure all dirt and insects have come out.