1. First, prepare the dried spices used in the beef sauce: 5 grams of pepper, 10 cloves, 4 star anise, 6 grams of cinnamon, 3 bay leaves, 1 grass fruit, 1 fragrant fruit, 4 dried hawthorn, 1 nutmeg Pieces, 6 pieces of fragrant sand, 2 grams of long pepper, 5 grams of cumin seeds, 1 piece of Angelica dahurica, 3 grams of Sannai, 3 pieces of licorice, 10 pieces of white cardamom, and 2 pieces of grass cardamom. All the spices are as complete as possible. Missing 1-2 will not affect the overall taste. If the lack of too much, the taste will change.
2. 60 grams of quasi rock sugar, 35 grams of light soy sauce, 25 grams of soy sauce, 30 grams of rice wine, and 40 grams of vegetable oil.
3. 60 grams of rock sugar, 35 grams of light soy sauce, 25 grams of soy sauce, 30 grams of rice wine, and 40 grams of vegetable oil.
4. Put the shallots, ginger, garlic and all the dried spices into a cotton gauze bag. You can go to the supermarket to buy two steamer cloths, sew them together, leave a mouth, put the spices in, and then tie them tightly with a cotton thread.
5. Put the cold pan with cold oil in the refrigerator and slowly fry rock sugar over low heat.
6. Stir-fry until the rock sugar supports the caramel color. The rock sugar will be a bit bitter after frying.
7. A whole piece of pork belly is cleaned and blanched for 2 minutes to remove the blood foam, then remove it for use.
8. Pour the fried rock sugar and oil into a large casserole, then fill it with water, add the bag and a whole piece of pork belly. After the high heat is boiled, turn to low heat and cook for 40-50 minutes. Season with salt before serving. Don't fish out the braised pork belly right away, it will be more delicious if it is soaked in the braised soup overnight. Marinated pork belly can be used for stir-frying or dipped in a bowl of sauce.
9. Prepare half a chicken the next day. Half of the chicken does not need to be chopped and blanched and put directly into the stewed soup. There happened to be a half-chopped old hen in my house, so I used it to marinate. On the second day, the brine in the pot will become less and the taste will fade, so add water and salt. The time to marinate the chicken depends on the quality of the chicken. The old hen I used has been marinated for more than 2 hours. Do not remove the marinated chicken immediately, soak it in the soup overnight. The marinated chicken can be eaten directly and it tastes very good.
10. The beef tendon is sautéed in water in advance to remove the blood foam. On the third day, before braising, add some water and salt to the soup, and then add the beef tendon and cook for about 1 hour. Dip it in the soup overnight and remove the slices when it's more delicious.
11. A little shredded ginger, 2 chopped chives, 2 tablespoons of vinegar, 4 tablespoons of light soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of chili oil to make a bowl of sauce, soy beef dipped in the sauce to taste even more! After marinating the beef, you can continue to marinate other dishes you love!
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