Braised Beef in Master Stock
Marinate the beef in soy sauce for 12 hours, blanch it, then braise in the braising liquid for 90 minutes and soak until the flavors are fully absorbed.
Ingredients
Beef (chopped into large pieces and cleaned)
to taste
Soy sauce (enough to submerge the beef)
to taste
Baijiu (added during marinating)
to taste
Scallion (added during marinating)
to taste
Ginger (added during marinating)
to taste
Dried chili (added during marinating)
to taste
Instructions
1
Marinating
Chop the beef into large pieces and clean them well. Place in a large bowl and pour in soy sauce until the beef is fully submerged. Marinate for 12 hours. During marinating, you can add some baijiu, scallion, ginger, and dried chili to effectively remove any gamey smell and add aroma. Turn the meat 3-4 times during the marination.
2
Blanching
Once marinated, place the beef in a pot of cold water, blanch until cooked through, then remove.
3
Braising in master stock
Transfer the beef to a pot of master stock, bring to a boil over high heat, then reduce to low heat and braise for 90 minutes. Remove from heat and let the beef soak in the master stock so the residual heat allows the beef to fully absorb the flavors. Once cooled, remove and serve.
