Chinese Food
Braised Beef Brisket with radish
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Cooking ingredients
Cooking Steps
Step1:Wash the brisket, cut into cubes, and prepare two pots of water at the same time. After the brisket is boiled in cold water and the blood is foamed, remove it and pour it into another pot of boiling water.
Step2:Remove the roots of garlic. Clean the knots. Flatten the ginger skin. Put it in the pot.
Step3:Prepare the brine for cleaning. Put it in the brine bag. Put it in the pot.
Step4:Add in the sauce. Stir well. Turn to medium heat and simmer for 45 minutes. Now you can smell the flavor of beef brisket.
Step5:Peel the radish. Wash and cut into pieces. Pour into the pot. Simmer for 30 minutes.
Step6:Add salt to taste. Add a little oil to increase the flavor (no need to put more salt. The sauce is salty).
Cooking tips:Zhu Hou sauce is an indispensable seasoning for stewing meat in Cantonese dishes. What is the sauce? Zhu Hou sauce is named for its founder, Liang Zhu Hou. It is said that more than 180 years ago, Liang Zhu Hou was a vendor selling cattle products near zumiao, Foshan City, Guangdong Province. Although his stall is small, it is famous for its attractive, soft and rich cattle offal. It can be chewed a little, but its fragrance leaves its teeth and cheek. It has endless aftertaste. Passers-by can eat it without exception; passers-by can praise it. Zhuhou sauce is mainly made of soybeans and flour. It is brewed with garlic, soy sauce, sugar, cooking oil and octagonal powder. It is delicious in color, moderate in sweetness and fragrant in black bean. The classical Cantonese dishes with the sauce as the main seasoning are chicken, goose, hand and beef brisket. There are skills in making delicious dishes.
