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.
等待视频载入...
食谱由 AI 生成，版权归原创作者所有，欢迎订阅原频道支持创作者
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.
正在分析烹饪步骤...
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.
请登录以加入讨论并赚取 XP！
加载评论中...