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+# https://youtu.be/478_IKg9ISc
+
+# 标题
+# 【国宴大师•酱牛肉】酱香浓郁、筋软肉酥!最详细的酱牛肉大法来了!酱包的做法必须收藏!|老饭骨
+# State banquet chef - Flavouful, tender braised beef.
+
+# 简介
+
+# 小友们好，今天是元旦佳节，也是2021年的第一天！
+# 老饭骨在这里感谢小友们长久以来的支持与陪伴，新的一年祝大家万事如意，好心情好胃口！
+# 这期视频掌勺的是小亮师傅，看看这次大家喜爱的冯肉肉又带给我们什么横货了！
+# 小亮这次带来他的酱牛肉配方，酱牛肉其实家家都会做，但味道各不相同。
+# 这次我们主要把步骤分为腌制和卤制，腌制要放冰箱里24小时，把酱全部吃进肉里！
+# 卤制小友们可以按照小亮师傅的配方，只需六种料：白芷、白蔻、小茴香、花椒、大料和香叶。做出来的酱包还可以放进冰箱冻上，能再用两次。
+# 做出来的酱牛肉酱香浓郁，筋软肉酥超级入味！小友们还等什么，快跟着视频学起来！
+
+# Hello Friends, Today is the first day of 2021. Lao Fan Gu really appreciated your long-term support and company. May everyone have a wonderful new year, a good mood and a good appetite!
+# Today's video is about a braised beef recipe from Master Xiaoliang. The recipe is his own take.
+# It's a two-step process, marination and braising. The marination takes 24 hours for the best results.
+# The spices used in the brining process: Baizhi, White cardamom, fennel seeds, Sichuan peppercorns, Star anise, and bay leaves.
+# The spice mix can be used three times, just remember to keep it frozen after each use.
+
+# The braised beef will be rich in flavour and tender, let's get started!
+
+# import intro
+
+# 字幕
+
+1
+00:00:00,000 --> 00:00:00,800
+# 切开之后
+After you cut it open
+
+2
+00:00:00,800 --> 00:00:02,360
+# 一看就能看出来
+you can tell by just looking at it
+
+3
+00:00:02,360 --> 00:00:03,720
+# 入味没入味
+whether the flavour is there or not
+
+4
+00:00:04,480 --> 00:00:05,440
+# 大爷这好吃
+It's good Da Ye.
+
+5
+00:00:06,080 --> 00:00:07,240
+# 您来吧 您来您来
+Take a bite!
+
+6
+00:00:07,240 --> 00:00:10,280
+# 筋 长筋 您长长筋骨
+The tendon's quite good, have some!
+(you are what you eat)
+
+7
+00:00:11,800 --> 00:00:14,160
+# 今天咱们来个酱牛肉
+We are making braised beef today
+
+8
+00:00:15,920 --> 00:00:17,560
+# 你看网友为什么想你啊
+Our viewers miss you pal, why?
+
+9
+00:00:17,560 --> 00:00:19,400
+# 来了就是高大上
+You make fancy food!
+
+10
+00:00:19,400 --> 00:00:20,720
+# 除了羊肉就是牛肉
+Lamb, beef, you got it all, feasty!
+
+11
+00:00:20,720 --> 00:00:23,120
+# 人家说小亮净做横货
+Viewers comment that "Xiao Liang only makes meat."
+
+12
+00:00:24,080 --> 00:00:25,920
+# 肉买回来先洗先泡
+We soak the meat first
+
+13
+00:00:25,920 --> 00:00:27,080
+# 泡完了之后开刀
+ once soaked, cut it
+
+14
+00:00:27,080 --> 00:00:28,560
+# 开刀给它开成三条
+into three strips
+
+15
+00:00:28,600 --> 00:00:30,680
+# 这是前腿腱子
+This is front shank
+
+16
+00:00:31,720 --> 00:00:34,680
+# 条打的差不多三指宽的条
+Cut into strips, around the same width as three fingers
+
+17
+00:00:34,680 --> 00:00:37,200
+# 入味的刀口要给它留出来
+Make some incisions for marination
+
+18
+00:00:37,640 --> 00:00:38,640
+# 开完刀之后
+After that, we put some soy sauce as base
+
+19
+00:00:38,640 --> 00:00:40,240
+# 咱们先来一点酱油底口
+After that, we put some soy sauce as base
+
+20
+00:00:40,240 --> 00:00:41,840
+# 就是黄豆酱油
+Regular soy sauce would just do
+
+21
+00:00:42,480 --> 00:00:44,080
+# 然后随后就是玉桂粉
+A bit cinnamon powder
+
+22
+00:00:44,080 --> 00:00:47,080
+# 咱们肉是有三斤差不多
+We have around 1.5 kilos of meat (~3lbs)
+
+23
+00:00:47,560 --> 00:00:49,320
+# 一斤您就放两克就行
+Around 4g per kilo
+
+24
+00:00:51,360 --> 00:00:52,480
+# 给它拌匀了
+Rub it in
+
+25
+00:00:53,600 --> 00:00:55,600
+# 您用干黄酱也行
+Soy bean paste, whether dry or wet, would do
+
+26
+00:00:55,600 --> 00:00:56,960
+# 稀黄酱也行
+Soy bean paste, whether dry or wet, would do
+
+27
+00:00:56,960 --> 00:00:59,480
+# 一斤肉您就一两酱就够了
+Use about 100g marinade for every kilo of meat
+
+28
+00:01:01,000 --> 00:01:03,200
+# 把这酱给它均匀的裹上
+Rub the marinade evenly
+
+29
+00:01:03,280 --> 00:01:04,240
+# 搁冰箱里腌制
+and let it marinade in fridge
+
+30
+00:01:04,280 --> 00:01:05,280
+# 我还得来点盐
+I need to add more salt
+
+31
+00:01:05,280 --> 00:01:06,880
+# 咱为了让它快速吃
+to make the flavour penetrate more quickly
+
+32
+00:01:07,240 --> 00:01:08,120
+# 得3勺
+About three tsp,
+
+33
+00:01:08,720 --> 00:01:10,400
+# 这样拌匀了
+Mix it well
+
+34
+00:01:11,040 --> 00:01:13,200
+# 吃酱牛肉家里边要是费
+If you make braised beef often 
+
+35
+00:01:13,200 --> 00:01:14,240
+# 您就提前腌
+You can marinade it in advance, for up to 48 hours
+
+36
+00:01:14,280 --> 00:01:17,520
+# 最多我试过能腌到48小时
+You can marinade it in advance, for up to 48 hours
+
+37
+00:01:17,520 --> 00:01:19,600
+# 这刀口一定要冲下
+Place the cut-side down, the tendons up
+
+38
+00:01:19,600 --> 00:01:21,520
+# 外面筋皮朝上
+Place the cut-side down, the tendons up
+
+39
+00:01:22,120 --> 00:01:24,000
+# 这个就腌着它就行了
+Marinade it for at least 24 hours in fridge
+
+40
+00:01:24,200 --> 00:01:25,680
+# 搁冰箱里边24小时
+Marinade it for at least 24 hours in fridge
+
+41
+00:01:25,680 --> 00:01:27,080
+# 您就可以用了
+then you can use it
+
+42
+00:01:27,600 --> 00:01:29,360
+# 这就是我提前腌好的
+This is what I have marinaded
+
+43
+00:01:29,760 --> 00:01:31,320
+# 你看这颜色不是鲜红了
+You see, the colour changed from bright to darker red.
+
+44
+00:01:31,320 --> 00:01:32,440
+# 有点酱红色
+You see, the colour changed from bright to darker red.
+
+45
+00:01:32,440 --> 00:01:34,320
+# 它会把酱吃进去
+The marinade is absorbed into the meat
+
+46
+00:01:34,320 --> 00:01:36,040
+# 还有特别挺实
+The meat also turned firmer
+
+47
+00:01:36,640 --> 00:01:38,560
+# 下一步清洗
+Next, wash the marinade off the meat
+
+48
+00:01:38,560 --> 00:01:41,920
+# 因为咱们酱还有料粉咱们不能要
+because we don't need the marinade sauce
+
+49
+00:01:42,040 --> 00:01:43,560
+# 咱要的是它的味道
+We just need its flavour.
+
+50
+00:01:46,720 --> 00:01:48,120
+# 洗干净了 这就齐了
+Right, clean, all set
+
+51
+00:01:49,440 --> 00:01:51,800
+# 咱们今天这个是做牛肉的
+The spice mix will be published on his channel
+
+52
+00:01:51,800 --> 00:01:54,800
+# 这个料的配比在冯肉肉小号上
+The spice mix will be published on his channel
+
+53
+00:01:54,840 --> 00:01:56,480
+# 它有一个精确的比例
+It's a precise ratio to be referenced
+
+54
+00:01:56,520 --> 00:01:58,920
+# 大家可以照着去抓料包去
+It's a precise ratio to be referenced
+
+55
+00:01:58,920 --> 00:02:00,240
+# 主料白芷
+Main spice: Baizhi
+
+56
+00:02:00,240 --> 00:02:02,840
+# 白芷的辅料是白蔻和小茴香
+Accompanying by white cardamom and fennel seeds
+
+57
+00:02:02,840 --> 00:02:07,600
+# 它们3个的辅料是花椒和大料
+And Sichuan peppercorn and star anise
+
+58
+00:02:07,680 --> 00:02:10,640
+# 它们5个的辅料是香叶
+Partnered also with bay leaves
+
+59
+00:02:10,720 --> 00:02:13,160
+# 就行了 就这六味料就够了
+That's it, 6 spices
+
+60
+00:02:13,160 --> 00:02:15,080
+# 搭配的非常的合理
+That combination makes total sense to me.
+
+61
+00:02:16,400 --> 00:02:18,840
+# 这个料咱们给它泡一会
+We soak and wash it a bit
+
+62
+00:02:18,840 --> 00:02:20,480
+# 然后清洗一下
+We soak and wash it a bit
+
+63
+00:02:22,040 --> 00:02:25,640
+# 这牛肉咱们温水下锅
+Place the beef in warm water
+
+64
+00:02:25,680 --> 00:02:27,200
+# 它放进去之后不变色
+You can tell the water temp is right
+
+65
+00:02:27,200 --> 00:02:28,880
+# 这水温下去就行
+when the beef doesn't change colour when put in
+
+66
+00:02:29,120 --> 00:02:30,520
+# 我盖上盖
+close the lid
+
+67
+00:02:32,240 --> 00:02:33,320
+# 咱们腌完之后
+There won't be as much scum after marination
+
+68
+00:02:33,320 --> 00:02:36,000
+# 它不会出这么多大血沫
+There won't be as much scum after marination
+
+69
+00:02:36,000 --> 00:02:37,840
+# 稍微一撇就行
+Just remove them
+
+70
+00:02:39,040 --> 00:02:40,440
+# 煮10分钟到20分钟
+Boil 10 to 20 minutes
+
+71
+00:02:40,480 --> 00:02:43,120
+# 这个沫您给它撇干净了
+Remove all the impurities
+
+72
+00:02:44,080 --> 00:02:45,560
+# 咱们搁这边煮着
+Let it simmer on the side
+
+73
+00:02:46,800 --> 00:02:48,040
+# 咱们家里边
+If you don't like beefy flavour, discard the broth
+
+74
+00:02:48,040 --> 00:02:51,280
+# 你要是不喜欢吃牛肉味特别重
+If you don't like beefy flavour, discard the broth
+
+75
+00:02:51,280 --> 00:02:52,560
+# 这汤倒掉
+If you don't like beefy flavour, discard the broth
+
+76
+00:02:52,560 --> 00:02:54,160
+# 重新沏汤
+Start with a new pot of water to boil
+
+77
+00:02:54,440 --> 00:02:56,560
+# 你要是喜欢原汁的
+Otherwise, keep the broth
+
+78
+00:02:56,560 --> 00:02:57,600
+# 就用这个汤不用倒
+Otherwise, keep the broth
+
+79
+00:02:57,600 --> 00:02:59,520
+# 把这个沫打干净了就行了
+Just remove all the impurities
+
+80
+00:03:01,280 --> 00:03:02,240
+# 炒酱
+Stir fry the sauce 
+
+81
+00:03:04,000 --> 00:03:05,960
+# 油您稍微宽一点
+A bit more oil
+
+82
+00:03:06,320 --> 00:03:09,480
+# 葱一定要跟酱画等号
+Important: use the same amount of leek as the sauce
+
+83
+00:03:09,840 --> 00:03:12,080
+# 咱们来点葱姜
+Leek and ginger
+
+84
+00:03:12,080 --> 00:03:15,200
+# 咱们今天用的是色拉油
+We're using normal cooking oil,
+
+85
+00:03:15,200 --> 00:03:17,320
+# 这个油您可以使什么呀
+but you can be creative here,
+
+86
+00:03:17,320 --> 00:03:20,040
+# 上市场您买点黄油老鸡的鸡油
+For example you can use chicken fat
+
+87
+00:03:20,240 --> 00:03:21,520
+# 买回来给它炼了
+render it to chicken oil at home
+
+88
+00:03:21,520 --> 00:03:22,200
+# 炼完了之后
+You can use that oil
+
+89
+00:03:22,200 --> 00:03:24,920
+# 用这油来炒酱是最好的
+It'd be even better that way
+
+90
+00:03:27,680 --> 00:03:29,120
+# 这葱姜的香味一出来
+Cook out the leek and genger flavours
+
+91
+00:03:29,120 --> 00:03:30,720
+# 就可以加料
+And then add in the spices
+
+92
+00:03:31,040 --> 00:03:34,880
+# 这个料也不要炸的过于火大
+Don't fry the spices on high heat
+
+93
+00:03:34,880 --> 00:03:36,480
+# 就是小火
+Use low heat
+
+94
+00:03:37,960 --> 00:03:40,400
+# 这是咱们刚才腌制的酱
+This is the marinade we've used
+
+95
+00:03:40,400 --> 00:03:42,160
+# 这也是稀黄酱
+It's a looser soy bean paste
+
+96
+00:03:42,360 --> 00:03:43,680
+# 4两酱
+About 200grams in there
+
+97
+00:03:44,640 --> 00:03:47,080
+# 酱下锅进行炒制
+In to the wok
+
+98
+00:03:47,120 --> 00:03:48,680
+# 它把这油一吃进去
+Once the oil is absorbed, we add in the broth
+
+99
+00:03:48,880 --> 00:03:51,040
+# 咱们就可以往里边添汤
+Once the oil is absorbed, we add in the broth
+
+100
+00:03:51,880 --> 00:03:52,880
+# 齐活
+There
+
+101
+00:03:53,720 --> 00:03:55,000
+# 把肉捞出来
+Get the meat out
+
+102
+00:03:57,200 --> 00:03:58,800
+# 咱们炒的这个料
+The stir fried soup base is ready then
+
+103
+00:03:58,800 --> 00:04:01,280
+# 现在这个酱就可以了
+The stir fried soup base is ready then
+
+104
+00:04:01,440 --> 00:04:03,760
+# 就是往这里边一倒
+Pour it there and boil it for 15-20 minutes
+
+105
+00:04:06,880 --> 00:04:09,680
+# 您给它熬个15分钟到20分钟
+Pour it there and boil it for 15-20 minutes
+
+106
+00:04:09,680 --> 00:04:11,440
+# 把这料味还有
+Cook out the sauce and spice flavour
+
+107
+00:04:11,440 --> 00:04:14,680
+# 葱姜的香味给熬出来
+Cook out the sauce and spice flavour
+
+108
+00:04:15,080 --> 00:04:17,200
+# 这个料待会咱是需要打出来的
+We strain out the spice mix later
+
+109
+00:04:17,440 --> 00:04:19,000
+# 打出来之后搁冰箱里边
+After that, leave it in the fridge
+
+110
+00:04:19,000 --> 00:04:20,760
+# 冷冻冰箱给它冻上
+Freeze it
+
+111
+00:04:21,080 --> 00:04:23,000
+# 您下次还可以酱两次
+you can use it twice more later
+
+112
+00:04:23,000 --> 00:04:24,320
+# 用这个料包
+Use this 
+
+113
+00:04:25,080 --> 00:04:27,160
+# 咱们这煮了有20分钟了
+We have boiled it for 20 minutes already
+
+114
+00:04:27,160 --> 00:04:29,000
+# 你要不喜欢香料味重
+If you don't like the spice flavours to be too strong
+
+115
+00:04:29,000 --> 00:04:30,760
+# 您就少煮10分钟
+boil it for 10 minutes less
+
+116
+00:04:30,760 --> 00:04:32,280
+# 你要喜欢这个料味
+If you like the spice flavours
+
+117
+00:04:32,280 --> 00:04:33,640
+# 您就多煮10分钟
+boil it for 10 minutes more
+
+118
+00:04:33,640 --> 00:04:37,120
+# 就是连酱渣带香料全要打出来
+Strain everything out
+
+119
+00:04:38,600 --> 00:04:39,680
+# 这个别给扔了
+Don't just dump them
+
+120
+00:04:39,680 --> 00:04:41,240
+# 下回再酱的时候
+Next time you make this dish
+
+121
+00:04:41,240 --> 00:04:42,600
+# 还可以放进去
+you can reuse this.
+
+122
+00:04:43,040 --> 00:04:45,240
+# 这个还可以卤两回
+IT's good for two more times
+
+123
+00:04:46,240 --> 00:04:47,720
+# 汤呢 我先得调味
+Flavour the soup base here
+
+124
+00:04:48,480 --> 00:04:49,720
+# 搁几个小辣椒
+A few chilis
+
+125
+00:04:49,720 --> 00:04:51,320
+# 您可搁可不搁
+Totally up to you
+
+126
+00:04:51,320 --> 00:04:53,120
+# 这是根据您自己的口味
+Based on your own taste
+
+127
+00:04:53,120 --> 00:04:54,280
+# 搁几块冰糖
+Some rock sugars
+
+128
+00:04:54,280 --> 00:04:56,080
+# 因为这酱还有料
+We need sugar because the sauce and spices
+
+129
+00:04:56,080 --> 00:04:58,240
+# 它煮完了之后它会回苦
+it has a bitter aftertaste once you boil it
+
+130
+00:04:58,240 --> 00:04:59,680
+# 冰糖是调味的
+We balance that out using sugar.
+
+131
+00:04:59,720 --> 00:05:01,280
+# 有个十几块就够了
+Just tens of them would be enough.
+
+132
+00:05:02,080 --> 00:05:02,960
+# 牛肉
+Beef,
+
+133
+00:05:03,480 --> 00:05:04,600
+# 搁到锅里
+Place the beef in the pot
+
+134
+00:05:05,520 --> 00:05:08,680
+# 汤呢 酱渣和料渣给它篦出来
+straining out everything else
+
+135
+00:05:09,920 --> 00:05:10,600
+# 齐活
+Done
+
+136
+00:05:11,600 --> 00:05:13,720
+# 现在咱们高压锅（压上）
+Now let's use pressure cooker (to cook)
+
+137
+00:05:14,560 --> 00:05:16,000
+# 开始（36分钟）
+Let's start (cook for 36 minutes)
+
+138
+00:05:16,800 --> 00:05:17,440
+# 该出锅了
+'Bout time, let's take it out
+
+139
+00:05:17,440 --> 00:05:18,680
+# 该出锅了 到点了
+'Bout time, let's take it out
+
+140
+00:05:18,680 --> 00:05:19,880
+# 半天了 这家伙
+It's been a long time, buddy. 
+
+141
+00:05:20,960 --> 00:05:21,960
+# 嚯
+Heh
+
+142
+00:05:22,200 --> 00:05:23,080
+# 真红啊
+Nice red colour in there
+
+143
+00:05:24,040 --> 00:05:26,080
+# 端出来
+Take it out
+
+144
+00:05:26,320 --> 00:05:28,240
+# 颜色它要是淡
+If the colour is too light (not as red as you like)
+
+145
+00:05:28,560 --> 00:05:30,920
+# 您还可以搁在锅里边
+you can put it back to the pot
+
+146
+00:05:30,960 --> 00:05:33,120
+# 给它收收汤
+reduce the broth a bit
+
+147
+00:05:33,120 --> 00:05:35,760
+# 加一点酱油或者老抽调一下色
+Add in some regular or dark soy sauce for the colour
+
+148
+00:05:36,480 --> 00:05:37,800
+# 大火顶到头
+High heat
+
+149
+00:05:38,400 --> 00:05:39,640
+# 老抽
+Dark soy sauce
+
+150
+00:05:39,680 --> 00:05:41,760
+# 这个颜色自己掌握
+You are after all the controller of the beef colour
+
+151
+00:05:41,760 --> 00:05:43,440
+# 您喜欢重色
+A bit more soy sauce if you like the darker colour
+
+152
+00:05:43,440 --> 00:05:45,160
+# 您就多来一点 多来一点没事
+A bit more , no problem
+
+153
+00:05:45,760 --> 00:05:47,360
+# 听师父的
+Listen to the master!
+
+154
+00:05:48,240 --> 00:05:50,160
+# 色上来了吧 一煮就上色
+You see, the colour is coating the meet, once boils
+
+155
+00:05:50,840 --> 00:05:54,240
+# 尝一下汤口应该是没问题
+The soup is right on
+
+156
+00:05:54,240 --> 00:05:57,680
+# 因为这样做了无数回了
+Done this a million times already
+
+157
+00:05:57,680 --> 00:05:59,160
+# 这么多肉
+Lots of meat
+
+158
+00:06:01,640 --> 00:06:03,400
+# 没问题就是这味
+No problem, this is the right flavour!
+
+159
+00:06:05,320 --> 00:06:06,800
+# 好嘞 出锅了
+Sure, take it out
+
+160
+00:06:07,440 --> 00:06:08,800
+# 瞧瞧这亮
+See, how shinny is the meat
+
+161
+00:06:09,160 --> 00:06:10,320
+# 齐活
+All done
+
+162
+00:06:11,720 --> 00:06:13,640
+# 看咱们切开之后
+It's clear whether the flavour is there after cut open
+
+163
+00:06:13,680 --> 00:06:16,480
+# 一看就能看出来入味没入味
+It's clear whether the flavour is there after cut open
+
+164
+00:06:16,480 --> 00:06:18,080
+# 肯定是透了 是腌透了
+You see the marinade penetrated perfectly, Da Ye
+
+165
+00:06:18,080 --> 00:06:19,600
+# 你看 透了 大爷你看
+You see the marinade penetrated perfectly, Da Ye
+
+166
+00:06:20,000 --> 00:06:21,120
+# 来一块
+Take one!
+
+167
+00:06:21,440 --> 00:06:22,920
+# 这么大块哪受得了啊
+It's too big lol
+
+168
+00:06:23,200 --> 00:06:25,680
+# 咱这个最好是第二天
+It's best to wait till next day,
+
+169
+00:06:25,680 --> 00:06:26,680
+# 搁冰箱里边
+rest in fridge
+
+170
+00:06:26,680 --> 00:06:28,320
+# 给它用保鲜膜封好了
+sealed well with plastic film
+
+171
+00:06:28,320 --> 00:06:30,800
+# 第二天吃更香
+It's better on the second day
+
+172
+00:06:32,040 --> 00:06:35,440
+# 现在就挺香的的
+It's already good now
+
+173
+00:06:35,440 --> 00:06:36,960
+# 现在挺香
+It's already good now
+
+174
+00:06:37,360 --> 00:06:38,880
+# 大爷这好吃
+It's good, Da Ye
+
+175
+00:06:39,040 --> 00:06:39,960
+# 您来 您来
+Come on come on
+
+176
+00:06:39,960 --> 00:06:42,600
+# 筋 长筋   长点筋骨
+Take some tendon
+
+177
+00:06:42,600 --> 00:06:45,040
+# 长点筋骨
+It's good for you
+
+178
+00:06:45,040 --> 00:06:46,080
+# 小亮给你来一口
+Xiao Liang, have a bit too
+
+179
+00:06:46,080 --> 00:06:47,720
+# 您来这个 我来这块瘦的
+You can have this, I will take this lean one
+
+180
+00:06:47,720 --> 00:06:48,760
+# 你长长筋
+Help you grow some tendon
+
+181
+00:06:49,120 --> 00:06:50,720
+# 我长点肉 长点肌肉
+I grow some muscle
+
+182
+00:06:51,800 --> 00:06:52,840
+# 入味入的特别
+The flavour is there
+
+183
+00:06:52,880 --> 00:06:54,440
+# 然后好多牛肉
+Many beef dishes are bland inside
+
+184
+00:06:54,440 --> 00:06:55,880
+# 炖出来里边没味
+Many beef dishes are bland inside
+
+185
+00:06:55,920 --> 00:06:57,280
+# 它里外是一致的
+Yours is perfect, in and out
+
+186
+00:06:58,280 --> 00:07:01,160
+# 吃完了不塞牙
+It will not stuck in between your teeth.
+
+187
+00:07:01,160 --> 00:07:04,720
+# 火候必须得拿捏的非常好
+Good job managing the heat!