I'm starving! Have you finished cooking!~ Hello, everyone. I am Martin. Today I will share with you the preparation of beef brisket in clear soup Although this is just a street food But not simple at all The effect must be delicious and rich Golden and clear The choice of ingredients is also very particular It highlights the seriousness and picky of Cantonese for food To match this sirloin I also specially made a secret chili sauce The content is substantial, start right away The first is the choice of beef Must use fresh beef Generally used boneless short rib and skirt steak The meaty taste of the boneless short rib is very strong More suitable for long-term stewing skirt steak is a favorite of gourmets The structure is two pieces of fascia sandwiching meat The meat is relatively loose The taste melts in the mouth, very refreshing There is very little meat in this part It is generally difficult to buy spot Need to establish a good relationship with the seller to help reserve I bought 3.5 kg today I saw the boss’s unprecedented smile Today we will use half to make the sirloin in clear soup In addition, a quarter kilogram of beef bones must be prepared Make the soup richer First boil it Beef and beef bone in a pot under cold water Add two slices of ginger, two green onions and one spoonful of pepper Boil over medium heat Cook for another five minutes Now prepare some ingredients They are bay leaf, cassia bark, star anise, clove and white pepper Everyone must control the dosage here Don't let the spices steal the taste of the soup There are a few more important points The first is licorice, which can bring some sweetness to the soup There is also a candied date, using it instead of rock sugar, its sweetness will be more natural The last is tangerine peel Now what you see are tangerine peels of one year, ten and twenty years It takes at least more than ten years here The taste of old tangerine peel is more mellow Only need a small piece If you put too much, it will taste bitter Fish out the beef Start flushing Must wash more than three times Wash the minced meat thoroughly This step is very critical Will affect whether the soup is clear be patient Next heat the pot Stir fry the ginger and onion Add boiling water after frying Cracked Grass Fruit Put in other spices Cook for five minutes
Add beef and beef bones Add Huadiao wine and fish sauce
Remove the foam Adjust to minimum fire
Keep it boiling Close the lid Cook for an hour Prepare a radish, it doesn’t need to be too big
Choose smooth surface When peeling, you need to cut two layers Clean the white layer of fibers This way the radish will be more tender Cut into this Put in an hour later Continue to cook for two hours Now make chili sauce This sauce is more Cantonese The core taste is fragrant and fresh Put the scallops in the water first Steam for half an hour
Then chopped Shredded dried shrimp Shallot garlic chopped This process can use tools Chopped ginger Two kinds of peppers are used here Red is not spicy
Mainly smoky The orange one is more spicy Like spicy food, you can put more orange Powder these all Prepare a little more pepper powder
And shrimp paste It tastes very salty, you can put less salt in a while Okay, let's start making sauce Do a good job of protection first Add peanut oil to the pot Add ginger and garlic Be careful here to keep stirring
Prevent sticking Then put in shallots
Cook until they change color Add chili and pepper powder Keep stirring
Cook until the oil in the whole pot turns dark red Add scallops and dried shrimp
Stir well and add the shrimp paste Cook until this
It's very fragrant at this time I can smell it through a mask Then start to season
Add 4 spoons of salt and 3 spoons of sugar Just try the taste with a new spoon Pour out the sauce Can be eaten slowly in the refrigerator The beef is almost ready at this time The last step is to filter out the soup Remove the oil on the surface Got this golden soup You see, the meat is very tender Don’t use too much force when cutting to prevent it from falling apart It will be better to cut after cooling It's perfect with this pho Sprinkle with fried garlic, chopped green onion and celery Finally, chili sauce Wow, great You can add some salt or fish sauce to taste before eating Visually, it’s hard to imagine that it tastes very strong Fresh, fragrant and sweet, very rich Try the beef, today I put a piece of 20-year-old tangerine peel It turns out that the color is darker But does not affect the taste This piece of meat is like a sandwich Two layers of fascia sandwich the meat
Dip a little chili sauce So delicious This piece of meat is more resilient It fully absorbed the smell of spices Our chili sauce today is not very spicy Mainly fragrant and fresh It won’t steal the taste of beef
Can taste a richer taste Wait, where's the radish? I forgot, damn it Here, radish is definitely not a supporting role But the third protagonist The sweetness of the radish itself is incorporated into the soup The aroma of beef is absorbed by the radish again Add long simmering Very tender Take a bite, delicious Okay, that's all for today's show I am Martin
See you next time
