We all know that there are many ways to make a brisket, stewed brisket is one of the more popular cuisine, its flavor is delicious, nutritious, moderate consumption of certain benefits to the body, a lot of people will be at home to do stewed brisket. So stewed beef brisket to put thirteen flavors? Let's look specifically at it!

The stewed beef brisket to put thirteen incense

The stewed beef brisket practice has a lot of different practices, different practices will put different ingredients and seasonings, some practices will put thirteen incense, some practices do not have to put thirteen incense, mainly to see the personal taste it.

Beef brisket in clear soup originated in Hong Kong, talking about beef brisket is certainly inseparable from the Hong Kong-style approach, which is the best representative of the clear soup brisket, the flavor is light, the beef flavor is strong, is the most original way to eat beef brisket, because of this, so a clear soup brisket in the continent have been the subject of a lot of foodies, and also a lot of catering merchants imitation of the object. The practice of clear soup brisket with ordinary sauce flavor, braised, brining practices compared to the different, clear soup brisket more preserved the original flavor of the brisket.

The flavor of beef brisket in clear soup is light, the practice can not destroy the original flavor of beef brisket, and you can feel the rich flavor of beef, "clear soup beef brisket" that is to use clear soup to cook beef brisket, and "clear soup" can be interpreted as a light soup. The first thing you need to do is to make sure that you have a good understanding of what you're doing and how you're doing it.

What are the best spices to add to beef brisket in broth? In fact, there is no need for spices to make clear soup brisket, the simpler the better, add spices that is not clear soup brisket (spices will cover the original flavor of the brisket). The main process of making clear soup brisket is to highlight the original flavor of the brisket, eat up the taste of pure, not with mixed flavors, so that is the authentic practice of clear soup brisket, if you add spices, spices, spices to simmer, it is certainly not the taste of clear soup brisket.

The practice of stewed beef brisket

Ingredients: beef tube bone 5 pounds, half of the old hen (or two chicken racks), 5 pounds of beef brisket, 15 pounds of water

Ingredients: 3 pounds of radish, ginger, scallions, 10g of tangerine peel, 10g of white pepper grains, peppercorns

Seasoning: Salt, white wine

Preparation steps:

① Fresh beef brisket cleaned and cut into large blocks The brisket and cow bones, old hen together into the water soaked two hours to remove the blood, in the middle of the many changes in the water.

② ingredients after soaking in cold water and then picked up, the brisket, beef bones, old hen cold water in the pot add ginger, pepper, white wine blanching, so that the ingredients in the blood slowly discharged, and then fish out the ingredients with water to rinse clean the blood froth, and then cut the beef bones into large pieces of spare.

③ white radish peeled hobnail cut into chunks, ginger slices, scallion cut into sections spare, peel cleaning once and then and white pepper grains into a cloth bag tied spare.

④ Add 15 pounds of water to the pot, then add the cow bone and half of the old hen, boil over high heat and then skim the surface of the floating powder, then add 100g of ginger, scallions, 10g of peel, 10g of pepper grains, boil over high heat and turn to low heat to simmer for 3 hours.

⑤ After 3 hours the soup flavor becomes rich, then add the processed beef brisket, high heat boil to low heat and cook for 70 minutes, after 70 minutes add the white radish, then high heat boil to low heat and cook for another 20 minutes.

⑥ brisket a **** cooked for 90 minutes, use chopsticks to poke down the brisket to see if it is soft enough, brisket boiled add salt seasoning can be, and then the pot of all the ingredients out of the pot, the large piece of brisket cut into small pieces, and then add some white carrots and broth so that a clear soup brisket on the production of the completion.

What to pay attention to the stewed beef brisket

Clear soup brisket pay attention to the original flavor, at the same time the beef flavor to be strong, in the production of the most important process is to give the ingredients to fishy odor, remove these odors after the production of clear soup brisket flavor will be more pure, if the blood of the ingredients to go is not complete then simmering out of the soup and the brisket will come out with a gust of fishy odor.

When simmering soup to simmer the beef bone flavor and then under the brisket simmer, so that the flavor of the clear soup out of the brisket is strong, simmering time can not be too long, can not be too short, the brisket should be with a little bit of bite to eat up the texture is good.