Homemade Braising Liquid

Name: Homemade Braising Liquid
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Chinese
Ingredients: 1000 g Vegetable mix (sliced shallots, 1000g onion chunks, 1500g carrot chunks; 300 g garlic cloves, 400g scallion segments, 1000g ginger slices); 200 g Ham juice; 130 g Umami sauce; 450 g Chicken juice; 30 g Sand ginger powder; 50 g Five-spice powder; 850 g Light soy sauce; 400 g Dark soy sauce; 350 g Chicken powder; 200 g MSG; Salad oil, to taste; 5000 g Flour; 1600 g Cornstarch; 1000 g Glutinous rice flour; 400 g Baking powder; 400 g Custard powder; Add water to form a fairly thin batter, to taste; Add coconut milk and evaporated milk and mix well, to taste

Homemade Braising Liquid: Compiled Ingredient List and Preparation Steps

3h 30m

Medium

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Ingredients

Vegetable mix (sliced shallots, 1000g onion chunks, 1500g carrot chunks 1000 g

garlic cloves, 400g scallion segments, 1000g ginger slices) 300 g

Ham juice 200 g

Umami sauce 130 g

Chicken juice 450 g

Sand ginger powder 30 g

Five-spice powder 50 g

Light soy sauce 850 g

Dark soy sauce 400 g

Chicken powder 350 g

MSG 200 g

Salad oil to taste

Flour 5000 g

Cornstarch 1600 g

Glutinous rice flour 1000 g

Baking powder 400 g

Custard powder 400 g

Add water to form a fairly thin batter to taste

Add coconut milk and evaporated milk and mix well to taste

Instructions

Step 1

Select 10kg of top-grade beef brisket, cut along the grain into 8cm-wide strips. Soak in running water to draw out the blood, then place in a pot of boiling water and cook until just done. Remove and rinse under running water for 15 minutes.

Step 2

Take the rinsed beef brisket out and add it to the boiling braising pot. Bring it back to a boil over high heat, then reduce to low heat and braise until the beef is fall-apart tender. Remove and let cool, then cut into 6cm long by 3cm wide strips. Portion three strips per serving into small containers, add a suitable amount of braising liquid, seal with plastic wrap, and steam for 10 minutes.

Step 3

Take the braised beef brisket out of the refrigerator, steam until hot, then remove. Drain off the liquid and pat the surface moisture off the beef with a clean towel.

Step 4

Heat salad oil in a wok to about 70% hot (around 190°C). Coat the beef in the crispy batter, deep-fry until the surface is crisp, then remove and cut into thick diagonal slices. Arrange on a plate and serve with curry sauce on the side for dipping.

Step 5

When braising the beef, lay a few bamboo mats at the bottom of the pot to prevent scorching. Do not stir the ingredients during braising. The beef must be braised until soft and sticky. When cutting, try to follow the grain so the pieces do not fall apart and lose their shape.

Step 6

The beef brisket is always braised in large batches first, then lifted out and portioned into small containers. Once cooled, it is stored in the refrigerator for later use.

Step 7

The braising liquid for the beef can be reused, but for the next braising session, half of the original amount of sauces and seasonings should be added back in.

Step 8

When frying, the oil temperature must not be too low. Since the beef is already cooked, there is no worry about it being underdone—only the surface needs to be fried until crisp, then lift it out and drain. Otherwise the beef will absorb too much oil.