Introduction:

This dish in the stewed beef brisket will be added to the snow pear block and a little autumn pear cream, not only to clear the lungs and phlegm, but also make the brisket with a fruity aroma and sweetness. To further increase the flavor, five sauces, six vegetables, and a few loquat leaves to moisten the lungs are also added. The brisket brined in this marinade has both the fragrance of vegetables and the sweetness of fruits, making it very tasty.

Second, the recipe

The initial processing of beef brisket:

1, 20 pounds of beef brisket into a large block, cleaned and boiled, fish out into the Sydney sauce brine, cover the cabbage leaves, medium heat brine for 2 hours until the brisket is flavored.

2, out of the knife into a long 10 cm, 3 cm wide strip (weighing about 250 grams), into the plastic box, scooped into the brine (dregs) to submerge the raw materials, into the refrigerator standby.

Sydney sauce marinade production:

1, pot people salad oil 800 grams, 500 grams of butter burned to fifty percent heat, down into the celery 400 grams of slices, carrots, green pepper, green onion 250 grams of each segment, garlic cloves (pat broken) 200 grams of ginger 150 grams of low-fire frying, to be all the moisture in the vegetables frying dry, fish out of the drain oil, into the gauze bag made of vegetable packages.

2, in the oil put in advance soaked in white wine spices (20 grams of leaves, ginger, Angelica dahurica 15 grams, 12 grams of cardamom, star anise, cinnamon, dry green pepper 10 grams, cumin, 8 grams of fruits of the grass, 5 grams of cloves) small fire frying out the flavor, fish out of the drained oil standby.

3, the pot of oil heated to 50 percent, into the sweet noodle sauce 350 grams, peanut butter, sesame sauce 250 grams, seafood sauce, salsa 150 grams of sautéed flavor, add 40 pounds of beef bone broth, into the vegetable packets, spices, add pear 800 grams of blocks, dry loquat leaves 30 grams, adjusted to the fall of the pear paste 350 grams of soy sauce 200 grams of soybean sauce, high-fire boil to medium-high heat to cook for 40 minutes, turn off the fire add 220 grams of red wine, honey 80 grams stirred into.

Third, the production

go vegetables process:

(1) take out of the brisket steamed before dinner.

(2) take a brisket hanging well crispy paste, into the 70% hot oil medium heat deep frying for 1 minute until the color of golden brown, fish out and drain the oil, change the knife into small pieces, plate with garlic chili sauce on the table.

Technical key:

1, the role of cabbage leaves have two points: one is as a "lid", seal the surface of the bucket, so that the raw materials quickly mature; the second is to absorb the excess oil in the brine soup.

2, loquat leaves purchased from the Chinese medicine store, have the effect of clearing away heat and phlegm, but the taste is slightly bitter, so the amount should not be too much, and need to be soaked in water for 2 hours before use. When the fresh loquat on the market, according to the proportion of the text, each bucket of brine into the fresh loquat 500 grams, the effect will be better.