Made as directed and this did not work for us. It was pretty, but where was the flavor?! When served, I added additional salt and my DH added Hunan red pepper oil, which I tried too, and it just tasted "hot" after all that! Since I have the cookbook, I looked up the recipe; the only discernable difference is that in the book's recipe, the dry sherry is in equal parts to the beef stock. My DH doesn't think that upping the sherry will help! Made for Photo Tag.