卤牛腱、牛筋、牛肚 【视频+配料】

我家有用了十几年的老卤打底，每次用完捞出残渣烧开，自然冷却后放入冰箱冷冻。

Here is our blend of spices and seasonings for the braising part, but certainly you can adjust based on your taste: (for ~10 lb of meat)

Five spices

• Star anise (八角) 4-5
• Cloves (丁香) 3-4
• Chinese cinnamon (肉桂) 2 sticks
• Sichuan peppercorn (花椒) 1 Tbsp
• Fennel seeds (小茴香) 2 tsp

Other spices (some maybe hard to find):

• Dried chili (干辣椒) 5-15 depending on your preference
• Bay leaf (香叶) 3-5
• Whole black pepper (黑胡椒粒) 1 tsb
• Tsaoko (草果) 2
• 沙姜 2 slices
• 白芷 5-7 pieces
• 白寇 5-7 slices

Others Ingredients:

• 5-8 slices of ginger
• 5-8 piece of garlic
• 2 scallions
• 3-4 Tbsp of dark soy sauce
• 3-4 Tbsp of regular soy sauce
• 1/2 cup rock/crystal sugar
• 1 cup Chinese cooking wine

所有跟帖： 

• 我的天！这是重出江湖吗？记得多年前好多的养眼美贴啊！ -miniminnie- ♀ (0 bytes) () 10/21/2020 postreply 18:44:23

• 算是吧，因为疫情在家时间多了也就开始跟老婆抢厨房了。这次主要做英文的视频，让外国友人更多了解中国美食。 -areyoueye- ♂ (0 bytes) () 10/21/2020 postreply 19:08:17

• 好诱人啊！加油！ -lwlwTasty- ♀ (0 bytes) () 10/22/2020 postreply 06:41:56

• 谢谢 :) -areyoueye- ♂ (0 bytes) () 10/22/2020 postreply 06:48:28

• 这个色太正了，赞！ -天婴- ♀ (0 bytes) () 10/22/2020 postreply 16:45:02

• 颜色正，学习了 -天之大- ♀ (0 bytes) () 10/22/2020 postreply 18:23:17

• 我家有用了十几年的老卤打底，每次用完捞出残渣烧开，自然冷却后放入冰箱冷冻。 -areyoueye- ♂ (0 bytes) () 10/22/2020 postreply 21:01:07