卤牛腱、牛筋、牛肚 【视频+配料】

来源: 于 2020-10-21 17:16:16 [博客] [旧帖] [给我悄悄话] 本文已被阅读：次

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