Beef Aspic Jelly
Pan-fry beef and simmer to extract the juices, then reduce the liquid and cook with yellow wine until it reaches a thick, gelatinous consistency. Traditionally believed to replenish qi and nourish the blood.
Ingredients
Beef (washed, cut into small pieces)
1000 g
Water (for simmering, added in batches)
to taste
Rice wine (huangjiu)
250 g
Instructions
1
Simmering to Extract Juice
Wash the beef, cut into small pieces, and place in a large aluminum pot. Add an appropriate amount of water and simmer. Skim off the meat juice once every hour, then add more water and simmer again. Repeat this process 4 times in total, then combine all the extracted meat juice.
2
Concentrating into a Gel
Continue to simmer over low heat until thickened and sticky, then add the rice wine. Remove from heat once the mixture reaches a thick, sticky consistency.
3
Chilling to Set
Pour the thickened liquid into a container and refrigerate until firm.
