Kansi with native Pechay in Chinese Five Spice

For this beef soup, use beef with bones which carry the marrow. This is a no-sweat beef soup. The trick is to quickly boil the beef and remove the froths and sediments forming above the water. Put more water and bring to boil until the meat is tender (This is the waiting part especially if there is no pressure cooker in the house). While boiling, put the Chinese Five Spice (Please see earlier post).

I have Cinnamon sticks and star anise in the house, so aside from the powder, I put some of it as I love the woody and earthy aroma of these two spices. 

If the meat is tender, adjust taste with pepper and salt. When done with the taste, put the trimmed native pechay  and let vegetable cook covered for one to two minutes . Serve piping hot.