Secret Sauce: Soy "Un-Braising" Liquid 独家秘诀：懒人版卤水
The best option for Wuhan hot dry noodles 热干面 is the leftover braising liquid from soy-braised beef 卤肉. This recipe will give you that authentic umami flavor and glossy mouthfeel without simmering meat for hours. 正宗武汉热干面一定要用卤水。无需长时间熬制，无需任何肉材。30分钟简单做出味道鲜口感好的懒人卤水！
Equipment
- saucepan or other small pot
Ingredients
- 1 cinnamon stick 桂皮，1片
- 3 star anise 八角，3颗
- 3 bay leaves 香叶，3片
- ½ tsp Sichuan peppercorns 花椒，½汤勺
- 2 slices ginger 生姜，2片
- ¼ orange peel such as navel orange, including white pith 橙皮，1小片
- 10 whole cloves optional 丁香，10颗
- 1 black cardamom pod optional 草果，1颗
- 1 qt stock or broth cold or room temperature, or substitute water 高汤或清水，1升
- 1 packet unflavored gelatin (7g) like Knox, optional but highly recommended 食用明胶，7克
Instructions
- If using gelatin: bloom gelatin -- whisk gelatin in with cold stock/broth/water, and let stand for 3-5 minutes凉高汤里撒上明胶，搅拌均匀，放制3到5分钟化开
- Bring stock/broth/water to a boil. Add all spices (everything before stock in the list above), and simmer for 15 minutes将高汤煮开，加入香料，转小火傲至香料出香，约15分钟
- Strain out and discard the whole spices香料提出
- Add soy sauces and gelatin, and simmer until total volume has reduced by at least 1/3, about 10 minutes加入生抽和老抽，再熬10分钟
Notes
You only need 1 Tbsp of this liquid for one serving of Wuhan hot dry noodles 热干面, but it makes all the difference. You can reserve the extra for future use, it freezes well.