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⬇️⬇️English recipe follows⬇️⬇️
HKTVmall
簡易燜牛腩
材料：
牛筋腩一斤
牛碎腩一斤
辣椒仔一隻
冰糖3大粒
蔥粒及辣椒粒適量
處理：
1. 大火煲滾一鑊水，放所有牛腩落鑊，加入粗鹽2湯匙及米酒2湯匙，大滾至起泡，清水沖洗乾淨。
2. 鑊，清水洗乾淨。
3. 大件的牛腩，一開二。
4. 大件的牛筋，切至適當的大小。
5. 另一邊，大火煲滾清水3升。
烹調：
1. 白鑊，所有牛腩（白色牛筋除外），放鑊內烘乾，去除羶味。
2. 白色牛筋，放鑊內同時爆香，去除羶味。
3. 加入油2湯匙，繼續炒香。
4. 轉最慢火。
5. 加入調味料：
a. 柱侯醬2湯匙
b. 蠔油2湯匙
c. 生抽2湯匙
轉大火，炒勻。
6. 在鑊內，加入紹興酒2湯匙，炒勻，加入辣椒仔及冰糖，炒勻。
7. 加入大滾水完全蓋過材料，大火滾起，轉中慢火，燜一小時。
8. 牛腩已燜了一小時，用筷子試一試可否被穿過。
9. 牛碎腩及牛碎筋已燜腍，夾起，放上碟。
10. 剩下白色的牛筋在鑊內，冚蓋，大火滾起，轉中慢火，繼續燜30分鐘。
11. 白色的牛筋已燜了30分鐘，熄火，焗30分鐘或以上。
12. 牛筋，已焗了30分鐘，用筷子試一試白色牛筋是否已燜腍。
13. 白色牛筋已燜腍，轉大火，牛碎腩及牛碎筋回鑊，炒勻，燜至收汁。
14. 完成，上碟。
15. 灑上蔥粒及辣椒粒。
16. 可享用。
Braised beef briskets (easy recipe)
Ingredients:
Beef brisket 1 catty
Beef brisket cubes 1 catty
Chili 1 No.
Rock sugar 3 big cubes
Green onion and chili cubes appropriate amount
Preparation:
1. Heat up a wok of water at high flame. Put all the beef in it. Add in 2 tbsp of cooking salt and 2 tbsp of white wine. Heat up at high flame until bubbles arising up. Rinse thoroughly.
2. The wok, rinse thoroughly.
3. Big pieces of the beef, divide each into 2 shares.
4. Big piece of the tendons, cut in appropriate sizes.
5. On the other side, heat up 3L of water at high flame.
Steps:
1. Plain wok, all the beef (except the tendons), fry well to remove unpleasant smells.
2. White tendons, put in the wok and fry well, to remove unpleasant smells.
3. Add in 2 tbsp of oil, and continue frying.
4. Turn to the lowest flame.
5. Add seasoning:
a. Chu hou paste 2 tbsp
b. Oyster sauce 2 tbsp
c. Light soya sauce 2 tbsp
Turn to high flame, fry well.
6. Add in 2 tbsp of Shaoxing wine in the wok, fry well. Add in chili and rock sugar, fry well.
7. Add in boiled-up water just covering up the ingredients. Heat up at high flame. Turn to medium-low flame and braise for an hour.
8. Beef has been braised for an hour, check with a pair of chopsticks to check if it can be pinched through.
9. Small pieces of the beef have been softly braised, pick them up. Put on plate.
10. The remaining tendons in the wok, cover it up. Heat up at high flame. Turn to medium-low flame and continue to braise for 30 minutes.
11. The white tendons have been braised for 30 minutes, turn off fire. Leave it for 30 minutes or more.
12. The tendons, have been covered up for 30 minutes, check if they can be pinched through with a pair of chopsticks.
13. The white tendons have been softly braised, turn to high flame. Put all the beef into the wok. Fry well. Braise until the sauce becomes thick.
14. Complete. Put on plate.
15. Put green onion and chili cubes on top.
16. Serve.
HKTVmall
簡易燜牛腩
Braised beef briskets (easy recipe)
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