What You Need to Know
The stock's high salinity (12-18% NaCl from soy sauce) denatures proteins while maintaining 85-95°C thermal conditions for controlled myofibrillar breakdown. Recurrent boiling drives esterification of spice aromatics (linalool from star anise, cinnamaldehyde from cassia) with meat-derived glutamates.
Creates deeply flavored proteins with glassy gelatinous textures. The perpetual reuse builds umami complexity through glutamic acid polymerization. Proper maintenance requires skimming coagulated proteins (90-100°C) and replenishing evaporated water to maintain 1.080-1.100 specific gravity.
Key Parameters
Temperature
90°C
85°C - 95°C
Time
2 hours (for chicken)
30 minutes (for eggs) - 4 hours (for beef shank)
Equipment
Steps
- 1.
Lu Rou Fan (Taiwan): Creates meltingly tender pork belly with sauce that clings to rice
- 2.
Lo Bak Go (Hong Kong): Infuses radish cake with meaty depth during steaming