滷水牛腱 Cantonese Spiced Braised Beef Shank **字幕 CC Eng. Sub**

🟢材料：
牛腱 1.5 公斤
滷水料 55 克
薑片、蒜頭、紅蔥頭、蔥 適量
紹興酒、冰糖、生抽、老抽、鹽、熱水 適量

🟢做法：
1️⃣ 牛腱解凍後，汆水備用。
2️⃣ 爆香薑片、蒜頭、紅蔥頭、蔥，灒入紹興酒，加入冰糖、生抽、老抽、鹽、滷水料、熱水，下牛腱大火煮10分鐘，轉小火煮 1 小時。熄火，焗 1 小時。
3️⃣ 另一方法是牛腱煮 10 分鐘後，熄火焗半小時，再把牛腱煮滾，反覆煮 5 次。
4️⃣ 取出牛腱切片，淋上滷汁即可食用。

🟢Ingredients:
Beef shank - 1.5 kg
Mixed spices - 55 g
Ginger slices, garlic cloves, shallots, spring onions, appropriate amount
Shaoxing wine, rock sugar, light soy sauce, dark soy sauce, salt, hot water, appropriate amount

🟢Cooking Directions:
1️⃣ Thaw the beef shank and blanch it in boiling water. Set aside.
2️⃣ Saute ginger slices, garlic cloves, shallots, and spring onions until fragrant, add Shaoxing wine, rock sugar, light soy sauce, dark soy sauce, salt, mixed spices, and hot water. Add the beef shank and bring to a boil over high heat, then reduce to low heat and simmer for 1 hour. Turn off the heat and let it sit for 1 hour.
3️⃣ Alternatively, after boiling the beef shank for 10 minutes, turn off the heat and let it sit for 30 minutes. Repeat this process for 5 times.
4️⃣ Take out the beef shank and slice it. Serve with the braising liquid poured over the top.

📌備註： 餘下的滷水汁可按以下其中一個方式處理:
❶ 在室溫下每天煮滾一次，不要開蓋。
❷ 隔渣後放入雪櫃冷藏，每4至5天煮滾一次。
❸ 隔渣後放入冷藏格中冷凍，可存放3至6個月。
📌Note：the remaining marinade can be treated in one of the following ways:
❶ Boil it once a day at room temperature, without opening the lid.
❷ Strain the marinade and refrigerate it. Boil it once every 4 to 5 days.
❸ Strain the marinade and freeze it in the freezer. It can be stored for 3 to 6 months.

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