Today we continue our journey through China with China’s master sauce – the seasoning with eternal life! Not uncommon in Chinese families: the master sauce is boiled daily, gets new vitality from fresh meat that repeatedly cooks in it, becomes more intense and spicy, repeatedly diluted when necessary, an eternal cycle that is interrupted at most once by lack of care.
The master sauce consists of soy sauce, rice wine, beef broth or sherry and many spices. It gets its flavor and strength from repeated boiling down and from the juice of the meat cooked in it.
Once prepared, you can cook meat in this sauce again and again. What boils away in the process, you refill with the appropriate seasoning. In the process, the aroma and flavor develop more and more. In this way, the sauce will keep practically indefinitely. Provided, however, that you boil it again and again and thus keep it “alive”.
Put the meat and all the remaining ingredients for the master sauce into a saucepan and bring it to the boil gently without a lid. Now turn down to the lowest temperature and simmer very quietly for another 3 hours.
Later, lift out the meat, filter the gravy through a sieve. To prevent it from drying out, keep the meat in the gravy until it is eaten.
To serve, toss the bean sprouts in the hot sesame oil and add the chopped garlic clove. Serve with
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