鹵牛腱、牛筋、牛肚 【視頻+配料】

我家有用了十幾年的老鹵打底，每次用完撈出殘渣燒開，自然冷卻後放入冰箱冷凍。

Here is our blend of spices and seasonings for the braising part, but certainly you can adjust based on your taste: (for ~10 lb of meat)

Five spices

• Star anise (八角) 4-5
• Cloves (丁香) 3-4
• Chinese cinnamon (肉桂) 2 sticks
• Sichuan peppercorn (花椒) 1 Tbsp
• Fennel seeds (小茴香) 2 tsp

Other spices (some maybe hard to find):

• Dried chili (幹辣椒) 5-15 depending on your preference
• Bay leaf (香葉) 3-5
• Whole black pepper (黑胡椒粒) 1 tsb
• Tsaoko (草果) 2
• 沙薑 2 slices
• 白芷 5-7 pieces
• 白寇 5-7 slices

Others Ingredients:

• 5-8 slices of ginger
• 5-8 piece of garlic
• 2 scallions
• 3-4 Tbsp of dark soy sauce
• 3-4 Tbsp of regular soy sauce
• 1/2 cup rock/crystal sugar
• 1 cup Chinese cooking wine

所有跟帖： 

• 我的天！這是重出江湖嗎？記得多年前好多的養眼美貼啊！ -miniminnie- ♀ (0 bytes) () 10/21/2020 postreply 18:44:23

• 算是吧，因為疫情在家時間多了也就開始跟老婆搶廚房了。這次主要做英文的視頻，讓外國友人更多了解中國美食。 -areyoueye- ♂ (0 bytes) () 10/21/2020 postreply 19:08:17

• 好誘人啊！加油！ -lwlwTasty- ♀ (0 bytes) () 10/22/2020 postreply 06:41:56

• 謝謝 :) -areyoueye- ♂ (0 bytes) () 10/22/2020 postreply 06:48:28

• 這個色太正了，讚！ -天嬰- ♀ (0 bytes) () 10/22/2020 postreply 16:45:02

• 顏色正，學習了 -天之大- ♀ (0 bytes) () 10/22/2020 postreply 18:23:17

• 我家有用了十幾年的老鹵打底，每次用完撈出殘渣燒開，自然冷卻後放入冰箱冷凍。 -areyoueye- ♂ (0 bytes) () 10/22/2020 postreply 21:01:07