Traditional Teochew Braising Liquid
A traditional Teochew braising liquid preparation method featuring a Chinese herbal pouch, spice pouch, caramelized sugar, and a rich stock base.
Story
Traditional Teochew braising liquid is a deeply flavorful master stock that forms the foundation of the region's rich culinary heritage. The meticulous crafting process involves simmering a robust meat broth with an intricate blend of warming spices, traditional Chinese herbs, and rich caramelized sugar. This time-honored technique yields an aromatic, complex liquid that imparts an irresistible savory depth and beautiful mahogany hue to any ingredient cooked within it.
Ingredients
Galangal (washed, wrapped in a cheesecloth bag)
2000g
Black cardamom (washed, wrapped in a cheesecloth bag)
150g
Cassia bark (washed, wrapped in a cheesecloth bag)
100g
Star anise (washed, wrapped in a cheesecloth bag)
100g
Sichuan peppercorns (washed, wrapped in a cheesecloth bag)
50g
Fresh lemongrass (washed, wrapped in a cheesecloth bag)
100g
Dried tangerine peel (washed, wrapped in a cheesecloth bag)
100g
Bay leaves (washed, wrapped in a cheesecloth bag)
50g
Coriander seeds (washed, wrapped in a cheesecloth bag)
50g
Celery seeds (washed, wrapped in a cheesecloth bag)
50g
Fennel seeds (washed, wrapped in a cheesecloth bag)
50g
Nutmeg (washed, wrapped in a cheesecloth bag)
50g
Amomum fruit (washed, wrapped in a cheesecloth bag)
50g
Cloves (washed, wrapped in a cheesecloth bag)
25g
White pepper (washed, wrapped in a cheesecloth bag)
250g
Dried flounder (deep-fried until golden brown, wrapped up)
100g
Cilantro (deep fried until golden brown, wrapped up)
500g
Chinese celery (deep fried until golden brown, wrapped up)
500g
Shallots (deep fried until golden brown, wrapped up)
500g
Dried red chilies (deep fried until golden brown, wrapped up)
150g
Onion (deep fried until golden brown, wrapped up)
500g
Scallions (deep fried until golden brown, wrapped up)
500g
Garlic cloves (deep fried until golden brown, wrapped up)
1500g
Salt
500g
MSG
500g
Rock sugar
250g
Light soy sauce
3 bottles
Dark soy sauce
Half a bottle
Maltol
150g
Meat flavor enhancer
100g
High-proof Baijiu
250g
White sugar or rock sugar (add water to caramelize)
1000g
Water (for caramelizing sugar)
500g
Pork spine (slow-cooked)
10kg
Old chicken (slow-cooked)
15kg
Lean meat (slow-cooked)
10kg
Water
50kg
Red pepper
Onion
Instructions
1
Prepare the herbal sachet
Wash the galangal, black cardamom, cinnamon, star anise, Sichuan peppercorns, fresh lemongrass, dried tangerine peel, bay leaves, coriander seeds, celery seeds, fennel seeds, nutmeg, cardamom, cloves, and white peppercorns. Wrap them in a cheesecloth bag and set aside.
2
Prepare the spice sachet
Deep-fry the dried sole, cilantro, celery, shallots, dried red chilies, onions, scallions, and garlic cloves until golden brown. Wrap them up and set aside.
3
Prepare the seasonings
Mix or prepare the salt, MSG, rock sugar, 3 bottles of light soy sauce, half a bottle of dark soy sauce, maltol, meat flavor enhancer, and high-proof baijiu (Chinese white liquor).
4
Caramelize the sugar
Add 1000g of white sugar or rock sugar to 500g of water, and simmer until caramelized.
5
Make the soup base
Slowly simmer 10kg of pork spine bones, 15kg of old hen, 10kg of lean meat, and 50kg of water over low heat for 8 hours to yield approximately 25kg of soup base.
6
Prepare the braising liquid
Add the herbal sachet, spice sachet, seasonings, and caramelized sugar into the soup base. Simmer over low heat for another half an hour.
