Beef in clear soup-the easiest and easiest beef soup with dip in history
This is a Cantonese-style clear soup.
Materials
|
Beef Brisket |
1000 grams |
|
White radish |
Two |
|
Ginger, spring onion, white pepper, dried chili |
Right amount |
|
Garlic, white sesame, millet pepper, chili powder, coriander |
Right amount of spoon |
Beef in clear soup-the easiest and easiest way to learn beef soup with dip in history
The beef and radish are cooked together under cold water, and the beef is best to soak one hour in advance to remove the blood. The cooking wine is boiled for five minutes and then washed.
This is the seasoning for boiled beef. I like to buy a bag and wrap it up.
Do not cut the radish, just cook it whole, or it is not easy to melt. Pressure cooker for 40 minutes.
When cooking, with dipping ingredients: minced garlic, millet pepper, white sesame and chili powder.
Add hot oil.
Pour it with a spoon
Followed by a spoonful of oil, two spoons of light soy sauce (use fresh soy sauce), and a spoonful of vinegar. Add coriander.
The soup is ready, don’t braise it. Deflate quickly. Add a teaspoon of salt. Don’t have too much salt. Take it out and let it cool. Cut the white radish in half and put it in a crock bottom.
The beef is so cold that it can be cut into pieces.Spread on the radish
Add the stewed broth.
After boiling directly, put the wolfberry.
Sprinkle coriander.
Tips
Dip is the soul, so it took four steps. Don’t cut the radish into thin or large pieces. Or it’s not easy to clip.
Dried chili must be put in the stew. If you can’t eat spicy food, you can use a small amount.