ID: 612382a2...
A comforting and iconic Taiwanese dish featuring melt-in-your-mouth tender beef and a rich, aromatic broth. The soup achieves a complex depth of flavor through the use of traditional Asian spices, Sichuan bean paste, and a hint of sweetness from caramelized sugar.
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Blanch the beef pieces with ginger and wine, then rinse and dry. → Sear the beef and caramelize the sugar in a wok for color. → Stir-fry with aromatics, spices, and sauces until fragrant. → Simmer in water for 3-4 hours until the meat is tender. → Assemble bowls with noodles, fresh stock, braised soup, and vegetables.
Blanch the beef pieces with ginger and wine, then rinse and dry. → Sear the beef and caramelize the sugar in a wok for color. → Stir-fry with aromatics, spices, and sauces until fragrant. → Simmer in water for 3-4 hours until the meat is tender. → Assemble bowls with noodles, fresh stock, braised soup, and vegetables.
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Blanching is crucial for a clean-tasting broth as it removes blood and impurities.
Use low heat when caramelizing the sugar to prevent it from burning and becoming bitter.
If using a pressure cooker, the cooking time can be significantly reduced to about 40-60 minutes.
The braising liquid is very concentrated; always dilute it with plain stock or hot water when serving to balance the saltiness.
Adjust the amount of dried chili to control the heat level to your preference.
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