Master Stock Platter
A classic cold dish that brings together a variety of braised delicacies, with rich colors and deep flavors, perfect for gatherings.
Ingredients
15 items- Beef shank 500g
- Eggs 4
- Dried tofu 200g
- Scallions 3
- Ginger 1 piece
- Light soy sauce 100ml
- Dark soy sauce 50ml
- Cooking wine 2 tablespoons
- Rock sugar 30g
- Salt 1 teaspoon
- Star anise 3
- Cinnamon stick 1 small piece
- Bay leaves 3
- Sichuan peppercorns 1 teaspoon
- Water 1500ml
Nutrition
Steps （6 steps）
Cut beef shank into large pieces, soak in cold water for 1 hour, changing water once to remove blood, then drain. Boil eggs until hard, cool under cold water and peel. Rinse dried tofu. Cut scallions into sections and slice ginger. Set aside.
In a deep pot, combine 1500ml water, light soy sauce, dark soy sauce, cooking wine, rock sugar, salt, star anise, cinnamon, bay leaves, Sichuan peppercorns, scallions, and ginger. Bring to a boil over high heat, then reduce to low and simmer for 15 minutes to infuse flavors.
Add the beef shank to the master stock. Bring to a boil again, skim off any foam, then reduce heat to low, cover, and braise for 60 minutes until a skewer can easily pierce the thickest part of the beef with no red juice.
Add the boiled eggs and dried tofu to the pot. Continue simmering over low heat for 20 minutes, turning once, to allow them to absorb the flavors.
Turn off the heat and let everything cool in the stock for at least 1 hour (or overnight in the refrigerator) for deeper flavor.
Remove the beef and slice thinly against the grain. Halve the eggs and cut tofu into strips. Arrange alternately on a plate. Serve with a drizzle of the stock or dipping sauce.
Tips
Strain the leftover stock and freeze it to use as 'old master stock' - it gets better with each use. Always slice beef against the grain for tenderness. Marinate eggs longer (overnight) for the best flavor.
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