Chapter V · Deep broths·Taiwanese
Taiwanese beef noodle broth
tendon-silk, spicy-aromatic. doubanjiang-star-anise. 5 servings.
| 6-qt Instant Pot inner pot + fridge space overnight | |||||
|---|---|---|---|---|---|
| High Pressure 55 min · Full Natural Release | |||||
| Ingredient | Cut | Sauce | Layer | Pressure | Release |
2.5 lb (1.1 kg) cross-cut beef shank | Cut | High Pressure 55 min | Full NR ~35 min | ||
8 slices (40 g) ginger, smashed | |||||
8 cloves (24 g) garlic, smashed | |||||
2 Tbs (40 g) doubanjiang | Sauce | ||||
1/3 cup (80 mL) soy sauce | |||||
1 Tbs (15 mL) dark soy | |||||
1/4 cup (60 mL) rice wine | |||||
4 cups (960 mL) water | |||||
3 pods + 1 stick star anise + cinnamon | Layer | ||||
6-qt Instant Pot inner pot + fridge space overnight
High Pressure 55 min · Full Natural Release
Cut
- 2.5 lb (1.1 kg)·cross-cut beef shank
- 8 slices (40 g)·ginger, smashed
- 8 cloves (24 g)·garlic, smashed
Sauce
- 2 Tbs (40 g)·doubanjiang
- 1/3 cup (80 mL)·soy sauce
- 1 Tbs (15 mL)·dark soy
- 1/4 cup (60 mL)·rice wine
- 4 cups (960 mL)·water
Layer
- 3 pods + 1 stick·star anise + cinnamon
Pressure
High Pressure 55 min
Release
Full natural release, about 35 min
Same shank as the soy braise, a soup texture and a doubanjiang kick. Slice the meat into the broth after NR.
Next pot
Same pantry, different taste
Similar ingredients, another texture or cuisine — so the next delay start does not taste like last night.
Soy beef shank
tendon-silk, shreddable
Shares beef-shank, soy, star-anise — soy-star-anise, tendon-silk, shreddable instead of doubanjiang-star-anise.
soy-star-anise·1 hr 48 min in the pot·5 servings
Mapo-style tofu
spicy, saucy, tender pork
Shares doubanjiang, soy, garlic — doubanjiang-heat, spicy, saucy, tender pork instead of doubanjiang-star-anise.
doubanjiang-heat·52 min in the pot·4 servings
Short rib nimono
bone-slipping, gelatinous
Shares soy, ginger — soy-dashi, bone-slipping, gelatinous instead of doubanjiang-star-anise.
soy-dashi·1 hr 35 min in the pot·4 servings