Red-Braised Veal

Cut the veal into 3cm x 3cm cubes, and finely julienne the white parts of the scallions, garlic, and ginger.

Heat the sesame oil and corn oil together with the sugar in a skillet, preferably a wok. Once the sugar turns into caramel, toss in the ginger, garlic, scallions, cinnamon stick, and star anise, stirring vigorously. Next, add the meat.

Ensure the meat is evenly coated with the sauce. Sear over high heat for a couple of minutes. Then, add the soy sauce, wine, and enough water to submerge the meat. Cover with a lid and simmer on low heat for 30-35 minutes, stirring occasionally.