Beef Brisket In Broth Hot Pot 清湯牛腩煲 |
Chinese Restaurant Burnaby Brentwood

Boil the beef brisket in boiling water to remove the blood. Drain and drain. Cut into chunks. If there is a fat paste, also cut and discard. spare. Heat oil in a wok, add ginger slices and garlic and sauté over high heat until fragrant. Stir fry the brisket. Sprinkle wine and stir well. Pour in chicken stock and water.

Add star anise, bay leaves, white peppercorns, and rock sugar. Cover and bring to a boil, cook for about 30 minutes, turn off the heat, and bake for 15 minutes without removing the cover. If so, repeat this step until the brisket starts to soften. Take another oil wok and sauté the white radish until fragrant. Add in the brisket and cook until the radish is soft. Add a pinch of salt to taste and serve.

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