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🔪 BROWSE MY KITCHENWARE - 🥢 PRINTABLE RECIPE - ❤️ SUPPORT THE CHANNEL - Beef shank has lots of silver skin, which is usually very tough, but once braised properly, it becomes very delicious and interesting to eat. The flavor of the Chinese master brine is the soul, very complex and unique. In my hometown, we have a specialty store that sells all kinds of Luwei (卤味), which is a category word to describe all the foods that are braised in the Chinese master brine. Lu Niujianzi (卤牛腱子) is my number one craving dish in my childhood. My family doesn’t have the condition to develop our own Lushui because, without a freezer, the broth goes bad. The beef was very pricy back then, so we only buy it occasionally. Today’s recipe is a follow-up to show you how to use this brine to braise any meat you want so you can understand how delicious the food will come out and how the flavor develops over time. INGREDIENTS To Braise the meat 2.5 lbs of beef 2 slices of sand ginger (Amazon Link - ) 1 star anise (Amazon Link - ) 1 small cinnamon stick (Amazon Link - ) 2 bay leaves (Amazon Link - ) 2 white cardamom (Amazon Link - ) 1 piece of gardenia pod (Amazon Link - ) 2 cloves (Amazon Link - ) 1/2 tsp of white peppercorns (Amazon Link - ) 1/2 tsp of fennel seeds (Amazon Link - ) 2 tbsp of Sichuan peppercorn (Amazon Link - ) 1/4 cup red dried chilies (Amazon Link - ) 2 inches of ginger, smashed 5 cloves of garlic 2 scallions 2 liters of Chinese Master Sauce (Lushui 卤水) (Recipe Link - ) 3 tbsp of soy sauce (Amazon Link - ) 1.5 tbsp of dark soy sauce for the color (Amazon Link - ) 2 tbsp of Chinese cooking wine (Amazon Link - ) 2 tbsp cup of rock sugar 1/2 tsp of salt To make the dipping sauce 5 cloves of garlic 2 tbsp of the seasoned sweet soy sauce (四川复制酱油) (Recipe Link - ) 1/3 cup of braising liquid 3-5 tbsp of homemade Sichuan hot chili oil (Recipe Link - ) Cilantro as garnish
