Teochew-style Pepper Clear Soup Collapsed Sand Belly

Name: Teochew-style Pepper Clear Soup Collapsed Sand Belly
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 1000g Beef Brisket; 2 pieces Beef tendon; 500g White radish; 200g carrot; 1/2 onion; 5s parsley; 10g Black pepper; 5g White pepper; 1 Tangerine peel; 2 pcs Tsaoko; 3 slices Bay leaf; 2 pcs star anise; 1 piece Dried red chili; 2 pieces ginger

by Multi-cun Yellow Cooking

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

Under the tutelage of the famous Hong Kong Teochew cuisine chef, Xu Meide, he added Teochew cuisine elements on the basis of the traditional Hong Kong-style clear broth and introduced this classic dish.
Before introducing the specific steps, let's popularize the knowledge about choosing sirloin:
• Boneless short rib (boneless short rib): The strongest beef taste, it is taken from the beef ribs/short ribs on the front of the breast or the meat from the finger meat on the side.
• Skirt Steak: Also called "stretched gauze belly", "bengsha belly" or "butterfly belly", it is the belly position of beef belly, located near the diaphragm of the cow. There is a piece of thin soft gelatin, which is soft and not hard.
• Belly: A piece of meat attached to the pit and close to the cowhide, thick and tough, hard to braise.
• Pork belly: a piece of meat between the crispy belly and the pitted belly, with very little weight. There are soft gums on all sides, very crisp.
My preference is to have a layer of meat in the middle of the two ribs. Remember to read the experience part and share the most perfect tutorial.

Teochew-style Pepper Clear Soup Collapsed Sand Belly

1. First we review the material.

Teochew-style Pepper Clear Soup Collapsed Sand Belly recipe

2. 2. Grind the black and white pepper, star anise and red pepper in a mill, and place them in the teapot compartment along with the crushed bay leaves.

3. Put the beef brisket and beef tendon in warm water, and add a piece of slapped ginger at the same time. Boil for 15-20 minutes on high heat to let the blood water completely release. Remember that the beef tendon and sirloin should be whole, don't cut, don't cut, don't cut!

4. After taking the beef tendon and brisket out and washing, you can start to tune it. In addition to the white radish, add all the ingredients to the soup pot. The water should cover the meat by about 1, 2 cm. Remember that the red radish should be peeled off the original strips instead of being cut into small pieces. The following is the time required to use the unused utensils:
a. Braising pot: After the water in the inner pot is boiled, change to medium heat and simmer for 20 minutes, and then put it in a heat preservation container for 2 hours. After taking it out, heat it for another 20 minutes, and then put it back in a heat preservation container for 2 hours, immediately.
b. Ordinary stewing pot: After the water is boiled, change to low heat and simmer for 40 minutes, then turn off the heat and let it rest on the stove for 40 minutes. Re-fire and repeat the previous steps. After checking the softness and hardness of the meat, decide whether to reheat it for another 20-30 minutes.
c. Pressure cooker: Since the cooking time of the pressure cooker is 1/4 of the normal pot, it only needs to cook for 30-40 minutes.

5. Remove the processed sirloin and carrots, add the white radish (peeled, original) and cook for 20 minutes. Cut all the ingredients into a mouthful size, and pour a little soup on it. Dip, you can choose: sea salt, soy sauce, Chaozhou chili oil.

Tips:
1. This kind of meat/vegetables that have been simmered for a long time will shrink and deform. In order to maintain the taste, it is recommended to simmer until it is finished and then cut.
2. The most perfect tutorial: prepare the beef brisket and beef tendon, put it in the refrigerator and freeze overnight. In this way, the taste of beef is more fragrant. In addition, filter the clean soup and put it in the refrigerator overnight to allow it to form a layer of grease on the surface. The next day, the fat is cleared and dried before being used to stew white radish. This is the real "clear soup" belly.
3. Finally, the same as hand-caught lamb, if salt is added during the braising process, the meat will become dehydrated and the taste will change. Therefore, I didn't put a trace of salt in the whole process. The saltiness of the dishes comes from the salt and dipping materials used in the final seasoning.