歡樂餐 廟口滷味拼盤 / Marinated Items Recipe

Make the braising stock

In a large stockpot (at least 6 L), add 3000 ml water and bring to a simmer. Add light soy sauce, dark soy sauce, rock sugar and Shaoxing wine; stir to dissolve the sugar. Toast star anise, cassia sticks, Sichuan peppercorns and white peppercorns briefly in a dry pan over medium heat until fragrant (30–60 seconds) then add to the pot. Add dried tangerine peel, bay leaves, crushed garlic, smashed ginger, tied scallion bundle and optional dried shiitake. Simmer gently, uncovered, for 20 minutes to let flavors meld. Reduce heat to low and keep at a bare simmer (do not boil vigorously) for later poaching. Taste and adjust seasoning—stock should be savory, slightly sweet and aromatic.

Clean and blanch beef tendon

Rinse beef tendon under cold water. Bring a separate pot of water to a rolling boil, add 1 tbs coarse salt and 1 tbs rice vinegar, then blanch tendon for 5 minutes to remove impurities. Remove, rinse under cold water, and trim any excess fat. Add blanched tendon to the braising stock. Keep braising stock at a low simmer with tendon submerged.

Clean and blanch beef tripe

Rub tripe thoroughly with coarse salt and rinse several times until water runs clearer. In the same blanching pot, add a splash of rice vinegar and bring to a rolling boil. Blanch tripe for 6–8 minutes. Remove, rinse under cold water and trim if needed. Add tripe to the braising stock.

Clean pork intestine (大腸)

Turn intestines inside out, rinse thoroughly under running water. Rub with coarse salt and squeeze along the length to remove mucus and odors, then rinse. Soak intestines in water with 50 ml rice vinegar for 15 minutes, then rinse until neutral. Blanch intestines in boiling water for 5 minutes, then rinse. Add intestines to the braising stock.

Prepare kelp (海帶)

If using dried kelp, soak in warm water until rehydrated (20–30 minutes), then cut into 4–6 cm wide strips. If using fresh kelp, rinse and cut to similar sizes. Blanch kelp briefly (1 minute) in boiling water to remove surface salt and excess slime, then add to the braising stock.

Cook eggs for滷蛋

Bring a separate pot of water to a rolling boil. Add the 12 eggs gently and boil for 7 minutes for a slightly jammy yolk or 9 minutes for a fully set yolk. Immediately transfer eggs to an ice bath with 15 ml white vinegar to stop cooking and help peeling. Once cool, gently crack shells all over (do not fully peel) to allow braising liquid to penetrate. Add eggs to the braising stock.

Simmer everything together

With all items added to the master stock (tendon, tripe, intestines, kelp, eggs), ensure they are submerged—use a plate on top if necessary. Keep at a gentle simmer (not a rolling boil) and braise: - Beef tendon: 2.5–3 hours until gelatinous and tender. - Beef tripe: 1.5–2 hours until tender but with chewy bite. - Pork intestine: 1.5–2 hours until tender. - Kelp: 30–45 minutes until fully infused but not falling apart. - Eggs: 45–60 minutes to absorb flavor (longer yields darker eggs). Check periodically and skim any foam. Top up with hot water if level drops, keeping seasoning balance.

Staged removal

Because items require different times, you can stagger additions: add tendon first and simmer 1 hour, then add tripe and intestines, after another 30–45 minutes add kelp and cracked eggs. This reduces overcooking. Remove each item when it's done and transfer to a bowl with some braising liquid to keep moist.

Cool and marinate

For best flavor, allow removed items to sit in cooled braising liquid (refrigerate if storing) for at least 4 hours or ideally overnight. This deepens color and flavor. When serving cold or at room temperature, slice tendon, tripe and intestines to bite size. Peel eggs fully and halve. Kelp can be served whole or rolled and sliced.

Finish and dress

Arrange sliced tendon, tripe, intestines, kelp and marinated eggs on a platter. Spoon 1–2 tbs of reserved braising liquid over items to glaze. Drizzle lightly with toasted sesame oil. Garnish with sliced scallion and cilantro. Serve chili oil and extra braising liquid on the side for dipping.

Storage and reheating

Store leftover braised items submerged in braising liquid in an airtight container in the refrigerator for up to 4 days (stock can last longer). To reheat: simmer gently in the braising liquid for 8–15 minutes until warmed through. Reheat eggs by placing them in hot braising liquid for 5–8 minutes.