Beef Brisket in Clear Soup with Strong Aftertaste

Name: Beef Brisket in Clear Soup with Strong Aftertaste
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 500g Beef Brisket; 300g radish; 4-5 pieces crystal sugar; 4-5 slices Sliced ginger; 1 piece star anise; 1 teaspoon pepper; 1 piece Chicken Skeleton

by Ni Ni Er Ann

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

4

There are many restaurants in Hong Kong that provide clear soup and belly. In addition to the small restaurants that specialize in clear soup and belly, such as Jiujie, Huajie and Dali, large traditional Cantonese restaurants also offer clear soup and belly, such as the famous Yung Kee in Central and the famous bridge in Causeway Bay. Spicy crab at the bottom, Tsui Hang Village in Central and so on. In fact, the level is not too bad. Everyone has their favorite broth belly. I have a friend who loves Sister Hua the most. Every time I go to Hong Kong, I have to go to Tin Hau to eat a bowl before I feel the journey is complete. I think her meat is a little bit dry, and I prefer the crispy broth and belly of money. However, there are many branches in Dali, each of which seems to be somewhat different in level.

After eating the broth, I prefer to eat the radish in it. After one bite, the radish is rich and juicy, sweet and refreshing, and completely absorbs the essence of the beef soup. The well-known Sheng Kee Congee Shop in Hong Kong, although it is famous for its raw porridge, its clear soup radish is also very recommended. I remember when I recommended my mom to eat his radish, my mom was very disdainful. In a bowl, white soup, white radish and a few green onions, Shenghui 22 Hong Kong dollars. Mom feels robbing money! Look at the next time your mother visits, she is very painful to say let's have a bowl of radish, you will know that she has fallen in love. Haha!

Well, in order to be able to eat radish with big mouthfuls, without the pain, I decided to make it myself!

Ingredients

500g Beef Brisket
300g Radish
4-5 pieces Crystal Sugar
4-5 slices Sliced Ginger
1 piece Star Anise
1 teaspoon Pepper
1 piece Chicken Skeleton

Beef Brisket in Clear Soup with Strong Aftertaste

1. Chicken skeleton stew. After the chicken broth is simmered, remove the fat on the surface

Beef Brisket in Clear Soup with Strong Aftertaste recipe

2. Blanch the sirloin: put it in cold water with ginger and rice wine, keep it boiling for about 5 minutes after the water is boiled

3. Beef brisket under cold water: Rinse under cold water to clean off debris and surface grease

4. Put a small amount of oil in the pot and saute the ginger slices and spices, then add the Huadiao wine and add rock sugar

5. After the rock sugar has melted, add the cooled sirloin and mix well

6. Pour the chicken broth under the sirloin, turn to low heat, and simmer for 60 minutes

7. Add the radish cubes and continue to simmer for 20-30 minutes. Finally, add salt and start the pot

8. If the soup is not finished, put some rice noodles in it and cook it. It's so delicious that I can swallow my tongue

Tips:
-If you don't have chicken broth, you can use water. I just made the chicken soup the night before. But the taste will be discounted.
-If you like something sweeter, you can add more rock sugar.
-Keep the fire low while simmering, you can see small bubbles on the surface of the soup. The old man said that the shrimp eye water.
-The salt must be added before the final pot
-If you can put it in the refrigerator for a while and then omit the slick oil on the surface, the soup will be more refreshing. Although the slick oil is slightly removed from the chicken broth, some oil will come out during the cooking process of the beef.