The way your format/film your videos is insane. Presentation of ingredients and describing their purpose in the dish, highlighting how each person has their own version of the dish, respecting the people and culture, smooth editing and pacing. Amazing recipe and video all around. Also to anyone viewing these comments, adding goji berries to the spice packet with the star anise/fennel and everything else he added adds even more depth with fruity undertones and brightness.
I’m Taiwanese and wanted to chime in and say this looks legit. My family has a similar recipe, and we also like to add some chunks of carrot and daikon to simmer in the broth for the last hour or so.
Awesome video and some great tips. I've started making mine with beef cheeks - they're some of the cheapest cuts where I live and they seem destined for these kinds of dishes. They give a rich and almost thick soup and it seems impossible to overcook them.
As always I love watching your videos! I would like to taste but I am not into all the work. This is your love and you do an excellent job. I do share a lot of your videos and hopefully it will give you more support.
A couple of tips. 1. You are “supposed” to blanch the shank with ginger, salt, and some cooking wine for about 5 to 10 minutes to get rid of the gaminess, and scum. Then, drain, and wash clean. 2. Another pot of boiling water, ginger, and salt, to boil the shank for 30 minutes. Skim the scum if necessary. Then, slice. Reserve the broth for later. This step is optional. This step is from a famous shop in Beitou, Taipei. 3. I take advantage of the recent stupid Paleo diet thing and use “their” ready made beef bone broth, like the Pacific brand so I can skip the long hours of making bone broth to extract the gelatin from the bones. Amazon has it for $2+ per carton, instead of $8 from my local supermarket. The Taiwanese version is mainly based on soy sauce and spicy Dobanjiang. It’s a simplified version mainly based on the Sichuan version. I actually like the Taiwanese version better than the many other chinese versions. I admit I am biased, being a Taiwanese American and all that. The brand of Dobanjiang matters a lot! The best is the Har Har brand rom Kaohsiung. Unfortunately it’s completely out of stock in the US for months already (no idea why). There is another brand from Kaohsiung that is an acceptable substitute though.
I am Taiwanese living in New York City. I would like to add some lessons I learned from replicating my home recipe with U.S ingredients. In Taiwan I never did or saw people blanch meat and vegetables with cold water, we all 汆燙 after the water is boiling. But somehow the pork and beef I bought from US supermarket, no matter how high quality of the butcher I bought from, they all have a stronger gaminess 腥味. Then I found a relative of mine made some dishes without the gaminess, I asked and she says she followed Chinese recipes that blanching from cold water and that's the key. Turns out American meats and butchering styles are closer to Chinese than Taiwanese or Japanese, so you cannot directly apply Taiwanese recipe with US ingredients, but inspirations from China sometimes help bridging the gap.
I love Thai soups and I am going to give this recipe a shot. On a side note asian spoons suck they have us with chop sticks though. Chop sticks have to be the best eating utensils on the planet with utility and versatility. I die on this hill.
I’d go up to about 5g of peppercorns (too many gets a little too numby). Doubanjiang could go up to 40-50g if you want. The easiest way to add more general heat would be to increase the amount of dried chilis. I use 2, you could use like 4-6. Hope that helps!
One of my friend's dad makes his soup with no soy at all, basically just beef, sugar, spice, tomato etc. She loves it but I've never tested it that way!
I am a rare species amongst Asians who doesn't like soy sauce. Sorry. Like I said what I like is done with out soy sauce, which is harder because once you learned you develop your own, screw the traditional. Believe in your self to make the best beef stew, no other way.@CameronMarti
I once used one tomato, a lot of onions and no water at all. Maybe two cup of rice wine at first and then just boil it till the onions are completely gone. The broth is insane. It takes a much longer though. Give it a try too.
The way your format/film your videos is insane. Presentation of ingredients and describing their purpose in the dish, highlighting how each person has their own version of the dish, respecting the people and culture, smooth editing and pacing. Amazing recipe and video all around. Also to anyone viewing these comments, adding goji berries to the spice packet with the star anise/fennel and everything else he added adds even more depth with fruity undertones and brightness.
I am a Taiwanese living in the UK. This video really teaches me how to replicate my hometown's flavour.
I’m Taiwanese and wanted to chime in and say this looks legit. My family has a similar recipe, and we also like to add some chunks of carrot and daikon to simmer in the broth for the last hour or so.
Dude your channel is amazing! The quality and production on the videos are definitely deserving of a lot more subs.
I appreciate that!
Thank you Chinese Sichuanese Kuomintang veterans who brought the soup from mainland China to Taiwan.
Subscribed!
First video of yours I’ve seen and I subscribed. Great presentation and lots of useful suggestions. Thanks
Welcome aboard!
I dont know how but i love that this was recomended to me. Love this video and recipe. i will make it one day
You should!
Great recipe bruz. I loved visiting Taiwan back in 2018. Love from Australia
Thanks so much, we loved it there as well!
I got the best ramen recipe from you so I'm totally trying this
Awesome video and some great tips. I've started making mine with beef cheeks - they're some of the cheapest cuts where I live and they seem destined for these kinds of dishes. They give a rich and almost thick soup and it seems impossible to overcook them.
Oooh that sounds so good
the goodest soup
thank you for sharing
Thanks for watching!
Instant subscribe!
This makes me want to go to Taiwan 👀
How does this only have 700 views?? Looks like a 2 million sub channel, you're going to go big very soon
Glad you enjoyed it, I hope so!
As always I love watching your videos! I would like to taste but I am not into all the work. This is your love and you do an excellent job. I do share a lot of your videos and hopefully it will give you more support.
Thank you so much!
Dope video
Thank you!
A couple of tips.
1. You are “supposed” to blanch the shank with ginger, salt, and some cooking wine for about 5 to 10 minutes to get rid of the gaminess, and scum. Then, drain, and wash clean.
2. Another pot of boiling water, ginger, and salt, to boil the shank for 30 minutes. Skim the scum if necessary. Then, slice. Reserve the broth for later. This step is optional. This step is from a famous shop in Beitou, Taipei.
3. I take advantage of the recent stupid Paleo diet thing and use “their” ready made beef bone broth, like the Pacific brand so I can skip the long hours of making bone broth to extract the gelatin from the bones. Amazon has it for $2+ per carton, instead of $8 from my local supermarket.
The Taiwanese version is mainly based on soy sauce and spicy Dobanjiang. It’s a simplified version mainly based on the Sichuan version. I actually like the Taiwanese version better than the many other chinese versions. I admit I am biased, being a Taiwanese American and all that. The brand of Dobanjiang matters a lot! The best is the Har Har brand rom Kaohsiung. Unfortunately it’s completely out of stock in the US for months already (no idea why). There is another brand from Kaohsiung that is an acceptable substitute though.
I am Taiwanese living in New York City. I would like to add some lessons I learned from replicating my home recipe with U.S ingredients. In Taiwan I never did or saw people blanch meat and vegetables with cold water, we all 汆燙 after the water is boiling. But somehow the pork and beef I bought from US supermarket, no matter how high quality of the butcher I bought from, they all have a stronger gaminess 腥味. Then I found a relative of mine made some dishes without the gaminess, I asked and she says she followed Chinese recipes that blanching from cold water and that's the key. Turns out American meats and butchering styles are closer to Chinese than Taiwanese or Japanese, so you cannot directly apply Taiwanese recipe with US ingredients, but inspirations from China sometimes help bridging the gap.
@@play005517 我後來牛腱改成用冷水加蔥薑蒜燉，煮滾撈浮沫加冷水再次煮滾，重複兩三次後那鍋湯可以直接當清燉牛肉湯喝
I love Thai soups and I am going to give this recipe a shot. On a side note asian spoons suck they have us with chop sticks though. Chop sticks have to be the best eating utensils on the planet with utility and versatility. I die on this hill.
How much more peppercorn and doubanjiang would you recommend to ramp up the spiciness?
I’d go up to about 5g of peppercorns (too many gets a little too numby). Doubanjiang could go up to 40-50g if you want. The easiest way to add more general heat would be to increase the amount of dried chilis. I use 2, you could use like 4-6. Hope that helps!
This is why beef gelatin is so expensive 🫰 i make my own.
instead of gelatin, you could probably just use collagen peptides powder like Vital Proteins
I am Taiwanese American. I hate soy sauce. I would like it 清燉.
One of my friend's dad makes his soup with no soy at all, basically just beef, sugar, spice, tomato etc. She loves it but I've never tested it that way!
I am a rare species amongst Asians who doesn't like soy sauce. Sorry. Like I said what I like is done with out soy sauce, which is harder because once you learned you develop your own, screw the traditional. Believe in your self to make the best beef stew, no other way.@CameronMarti
I am a rare species among far east Asians. Soy sauce just not good for skin and hair in the long run. I figured it out.
pretty good recipe. As a Taiwanese,
en.wikipedia.org/wiki/Doubanjiang
has a spicy version which I think it renders a much richer flavor.
Good point, I use a massive tub of Pixian doubanjiang for this. I'll post a photo of the brand I use so people can see.
I once used one tomato, a lot of onions and no water at all. Maybe two cup of rice wine at first and then just boil it till the onions are completely gone. The broth is insane. It takes a much longer though. Give it a try too.