Seasoning: star anise 15g, fragrant leaves 20g, dried tangerine peel 30g, tsaoko 15g, cinnamon 15g, angelica dahurica 15g, licorice 10g, hawthorn 10g and Amomum villosum/kloc.
Ingredients: 50 kg of clean water, beef brisket 10 kg, 5 kg of bovine tubular bone, 5 kg of bovine fan bone, apple 1 piece, and 3 kg of white radish.
Seasoning: salt, monosodium glutamate, chicken powder, high alcohol.
manufacturing method
1. Clean the beef brisket, beef tube bone and beef fan bone, cut the beef brisket into large pieces with a knife, soak the ingredients in clean water for one hour and change the water for three times, in order to soak the blood in the ingredients to reduce the fishy smell.
2. Spices have a lot of dust. Wash it with clean water, take it out, put it in a cloth bag and tie it tightly for later use.
3. Soak the soaked ingredients in cold water, then add high-alcohol liquor and ginger to remove the fishy smell, cook on high fire for about 7 minutes, then take them out and rinse them, and then cut the beef tube bone and vermicelli bone into large pieces. Dicing after blanching is because the cow tube contains bone marrow, which can prevent bone marrow loss during blanching.
4. Add 50 kilograms of clear water into a stainless steel soup bucket, then add beef bones, vermicelli bones and seasoning packets, boil them over high fire, then remove the floating powder from the noodle soup, and then turn to low fire (roll the noodle soup) and cook for two hours.
After two hours, the bones have been tasted and the brine has become rich. At this time, add seasoning salt, monosodium glutamate, chicken powder and a little high alcohol to taste, and the taste should be salty.
6. After adjusting the taste, add the brisket to the salt water. Peel the radish and put it directly into the pot without cutting into pieces. Slice the apple, put it in a cloth bag and add it to the salt water. Bring the fire to the boil, then turn it to the minimum heat and stew for two hours.
7. After two hours, try to watch the brisket soften, then take out the brisket and radish, and take out the apples and throw them away. Hong Kong-style beef brisket is ready.