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A comforting and iconic Taiwanese dish featuring melt-in-your-mouth tender beef and a rich, aromatic broth. The soup achieves a complex depth of flavor through the use of traditional Asian spices, Sichuan bean paste, and a hint of sweetness from caramelized sugar.
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Blanch the beef pieces with ginger and wine, then rinse and dry. → Sear the beef and caramelize the sugar in a wok for color. → Stir-fry with aromatics, spices, and sauces until fragrant. → Simmer in water for 3-4 hours until the meat is tender. → Assemble bowls with noodles, fresh stock, braised soup, and vegetables.
Blanch the beef pieces with ginger and wine, then rinse and dry. → Sear the beef and caramelize the sugar in a wok for color. → Stir-fry with aromatics, spices, and sauces until fragrant. → Simmer in water for 3-4 hours until the meat is tender. → Assemble bowls with noodles, fresh stock, braised soup, and vegetables.
A comforting and iconic Taiwanese dish featuring melt-in-your-mouth tender beef and a rich, aromatic broth. The soup achieves a complex depth of flavor through the use of traditional Asian spices, Sichuan bean paste, and a hint of sweetness from caramelized sugar.
Cut the beef into 1.5-inch pieces. Place the beef into a pot of cold water with 3 slices of ginger and 2 tbsp of Shao Xing wine.
Bring the water to a boil to blanch the beef. Discard the water and rinse the beef under running water to remove impurities. Drain and dry completely.
Heat a wok with oil and sear the beef until browned on all sides. Push the beef to the edge of the wok.
Add sugar to the center of the wok and stir over low heat until it melts and turns into a caramel color, then toss with the beef to coat.
Add aromatics: 4 slices of ginger, garlic, spring onion, onion chunks, cinnamon, bay leaves, dried chilis, star anise, orange peel, Dou Ban Jiang, and tomato paste. Stir-fry for 2-3 minutes until fragrant.
Blanching is crucial for a clean-tasting broth as it removes blood and impurities.
Use low heat when caramelizing the sugar to prevent it from burning and becoming bitter.
If using a pressure cooker, the cooking time can be significantly reduced to about 40-60 minutes.
The braising liquid is very concentrated; always dilute it with plain stock or hot water when serving to balance the saltiness.
Adjust the amount of dried chili to control the heat level to your preference.
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