Chinese beef & aubergine hotpot

Ingredients

5 star anise

Star anise

1 cinnamon stick
3 tbsp sunflower oil

Sunflower oil

2kg braising steak

Steak

(shin is best), cut into large chunks
1l chicken stock
3 red chillies, split in two and deseeded, plus extra sliced into rounds to serve
100g galangal (use ginger if you can’t find galangal), sliced
2 tbsp Thai fish sauce
200ml soy sauce

Soy sauce

Remove the lid, add the aubergine, and give everything a good stir, then return to the oven and cook for 1 hr uncovered until the aubergine and meat are tender. Rest until cool enough to eat. Scatter over the coriander and sliced red chilli, then serve with rice