Beef with five-spice sauce
Overview
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Ingredients
Steps
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First prepare the dry spices used for the sauced beef: 5 grams of pepper, 10 cloves, 4 star anise, 6 grams of cinnamon, 3 bay leaves, 1 grass fruit, 1 fragrant fruit, 4 dried hawthorns, 1 nutmeg, 6 fragrant sand, 2 grams of long pepper, 5 grams of cumin seeds, 1 piece of angelica, 3 grams of Sanayi, 3 licorice slices, 10 white cardamom, and 2 cardamom. Try to have all the spices together. Missing 1-2 spices will not affect the overall taste. If too many are missing, the taste will change.
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Use 60 grams of rock sugar, 35 grams of light soy sauce, 25 grams of dark soy sauce, 30 grams of rice wine, and 40 grams of vegetable oil.
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grams of rock sugar, 35 grams of light soy sauce, 25 grams of dark soy sauce, 30 grams of rice wine, and 40 grams of vegetable oil.
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Place the shallots, ginger, garlic and all dry spices into a cotton gauze bag. You can go to the supermarket and buy two pieces of steamer cloth, then sew them together, leaving an opening. After adding the spices, tie the opening tightly with a piece of cotton thread
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Put the cold oil in a cold pan into the refrigerator and slowly fry the rock sugar over low heat.
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Fry until the rock sugar takes on a caramel color. The rock sugar will be slightly bitter after frying
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Clean a whole piece of pork belly and blanch it for 2 minutes to remove any blood foam, then take it out and set aside.
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Pour the fried rock sugar and oil into a large casserole, then fill it with water, add the ingredients bag and a whole piece of pork belly. Bring to a boil, then turn to low heat and simmer for 40-50 minutes. Add salt to taste before serving. Don't take the braised pork belly out right away, soaking it in the braised soup overnight will make it more flavorful. The braised pork belly can be used for stir-fry or mixed with a bowl of sauce for dipping.
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Prepare half a chicken the next day, free-range old hens are best. The half piece of chicken does not need to be chopped into pieces and then put directly into the stew. I happened to have half a chopped old hen at home, so I used it to marinate it. The brine in the pot will be less and the taste will be lighter the next day, so you need to add water and salt. The time for braising chicken depends on the quality of the chicken. The old hens I used were braising for more than 2 hours. Don't take the braised chicken out immediately, soak it in the soup overnight. The braised chicken can be eaten directly and tastes very good.
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Stir-fry the beef shank in boiling water in advance to remove the blood foam. On the third day, before stewing, add some water and salt to the soup, then add the beef shank and cook for about an hour. Also soak it in the soup overnight until it becomes more flavorful, take it out and slice it.
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Mix a little shredded ginger, 2 chopped chives, 2 tablespoons of mature vinegar, 4 tablespoons of light soy sauce, 1 tablespoon of sesame oil, and 1 tablespoon of chili oil to make a bowl of sauce. Dip the soy beef in the sauce to make it more delicious! After stewing the beef soup, you can continue to stewing other dishes you like!
