Brined Dishes ( Luo Cai )

Ingredients

• Spice Bag (available at supermarkets)
• Fermented soybean paste
• Broad bean paste
• Oyster sauce
• Fermented bean curd
• Onion
• Ginger
• Garlic
• Dried red chili peppers
• Light Soy Sauce
• Dark Soy Sauce
• Salt
• White sugar (Yellow rock sugar is best, used for making the sugar color)
• Beer
• Beef shank (or other meat)
• Pressure cooker
• Strainer / Colander

Steps

1. Recommend viewing the [Sugar Color/Caramelization](./../../condiment/糖色.md) tutorial before starting.
2. Soak the beef shank in cold water for over 3 hours to remove blood and impurities.
3. ### Prepare the Brine
4. Prepare the sugar color: Add 30g of sugar to a pot and heat over low heat until completely melted and turns brown. Add 150ml of hot water, stir well, and set aside.
5. Cube the onion, smash the ginger and garlic, and break the dried chili peppers; set aside.
6. Add enough water to the pot, then add the spice bag, onion, ginger, garlic, and dried chili peppers. Bring to a boil over high heat.
7. Add 15ml of fermented soybean paste, broad bean paste, oyster sauce, and fermented bean curd. Stir to mix evenly.
8. Pour in the prepared sugar color and mix evenly.
9. Add 120ml of light soy sauce and 60ml of dark soy sauce. Stir to mix evenly.
10. Add 10-15g of salt to taste.
11. Pour in 1 can of beer (330ml) and bring the liquid to a boil again.
12. ### Braising the Beef
13. Blanch the beef shank in the pot for 2-3 minutes. Remove it and rinse the surface thoroughly with hot water to remove foam.
14. Place the blanched beef shank into the boiling brine, ensuring the meat is fully submerged.
15. Cover the pressure cooker. Once steam builds up, cook for another 25-30 minutes.
16. After cooking, do not open the lid while it heats to keep it warm. Let it cool naturally and soak overnight (this makes it more flavorful).
17. Take the braised meat out and place it in the refrigerator to chill and set.
18. Before serving, slice the meat. It can be eaten cold as is or used for cold salad dishes.
19. ### Storing the Brine
20. Method for reusing brine: After braising meat, filter the brine to remove solid content. Bring to a boil again to sterilize, then store in the refrigerator or freezer. When using, add seasonings according to the original recipe ratio again (adjust water amount based on usage).
21. Properly stored brine lasts a long time and tastes better the older it gets.
22. **Important**: If braining vegetables, set aside a separate portion of brine for them. Do not reuse the brine after cooking vegetables.
23. ### Cold Salad Seasoning
24. Mix minced garlic, chopped green onions, white sesame seeds, and chili powder in a 1:1:1:1 ratio. Add fresh red chili peppers to taste. Pour in hot oil mixed with a little sesame oil or peppercorn oil in batches over the seasonings. Then add 10ml light soy sauce, 10ml vinegar, 10ml oyster sauce, 5ml sugar, MSG/chicken bouillon, and finally 15ml of the braising liquid. Mix evenly.
25. Cold salads can be paired with smashed cucumber, black fungus, fried peanuts, cilantro, and other side dishes.