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Homemade Traditional Broth Ratio

(1000g of ingredients)

30ml of soy sauce, 80g of sugar, 10g of salt, 1 segment of scallion, 1 block of ginger, 3 cloves of garlic, 10 grains of peppercorns, 2 pieces of star anise, 2g of small fennel, 5 slices of bay leaf, 1 segment of ginger clove, 3 grains of cardamom, 5 grains of sarsaparilla, 3 slices of mountain nut, 2 pieces of star anise, 2 pieces of cinnamon, 3 slices of mountain nut, 1 block of ginger clove, 1 block of white ginger, 8g of red yeast rice, 10g of rice wine, appropriate amount of bone broth

The Making of the Broth

It is necessary to have a pioneer make a contribution to the first pot of broth. The spice ingredients in the broth can be put into spice bags or spice boxes to prevent the spice from scattering in the pot, which will affect the appearance of the broth.

The first pot of broth needs a pioneer to make a contribution. The spice ingredients in the broth can be put into spice bags or spice boxes to prevent the spice from scattering in the pot, which will affect the appearance of the broth.

The spices in the broth can be put into spice bags or spice boxes to prevent the spice from scattering in the pot, which will affect the appearance of the broth.

The spice ingredients in the broth can be put into spice bags or spice boxes to prevent the spice from scattering in the pot, which will affect the appearance of the broth.

The spice ingredients in the broth can be put into spice bags or spice boxes to prevent the spice from scattering in the pot, which will affect the appearance of the broth.

The spice ingredients in the broth can be put into spice bags or spice boxes to prevent the spice from scattering in the pot, which will affect the appearance of the broth.

Broth Making Precautions

1. The types of spices listed are not mandatory, but can be purchased according to the seasonal and market supply situation. However, the commonly used spices should not be less than two-thirds.

2. Just like when stewing meat, when making old broth, the spices that are difficult to pick out should be put into spice bags or spice boxes to prevent the spices from scattering in the pot, which will affect the appearance of the broth.

3. The amount of water added should be slightly more than usual.

Broth Preservation Methods

Refrigerator Storage Method, which brings convenience to the preservation of the broth. The specific method is:

Each time you use the broth, you must clear the large scallions and ginger in the old broth that are easily spoiled, filter out the small food particles, then boil and cool down naturally, and put it into a sealed container for refrigeration.

It can be stored in the refrigerator for about one week without spoilage.

If the old broth is not used for a long time, it can be frozen for storage, and when using it, it should be boiled to sterilize it before continuing to store it.

Braised Beef

Beef cut into extremely thin slices, mixed with minced garlic, sesame seeds, chili oil, and chopped green peppers. It's amazing how simple it is to make braised beef!

Actually, the manual operation takes only 15 minutes! The soul of delicious braised beef is the broth. Especially the rice cooker version, it's super simple!

Ingredients:

Beef tendons, scallions, ginger, garlic, fennel, peppercorns, star anise, cardamom, cinnamon, bay leaf, grass fruit, dried chili peppers, aged soy sauce, light soy sauce, sugar, rice wine, salt

Steps:

1. Cut the beef tendons into pieces. Beef tends to shrink when cooked, and the cross-section size is about the size of slicing.

2. Wash the cut beef tendons clean, then soak them in water for an hour to remove blood water. Remember to change the water frequently!

3. After draining the water from the beef tendons, put them in the refrigerator for a cold freeze of 1 hour, which makes slicing easier.

4. Pour all the spices, seasonings, and pork bone broth into the pot and bring it to a boil.

5. In the rice cooker, put the frozen beef tendons, and pour the cooked broth over the beef tendons, and press the 'cook rice' button for 50 minutes.

6. After the beef is cooked, let it cool naturally, it's best to soak it in the broth for a night, then take it out the next day to cut it into slices for eating.

For those who like a heavier flavor, you can make a sauce, mix the broth with chili oil, sesame seeds, minced garlic, chopped green peppers, and cilantro – you can add anything you like!

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