CHINESE BEEF 1 -Stewed Chu Hou Beef Brisket / Pig Feet. 柱候牛腩 / 豬手

Ingredients:-
Beef Brisket 1 Kg. or Pig Feet 1 Kg. cut big pcs.
Oyster Sauce 1 tbsp.
Chu Hou Sauce 2-3 tbsp.
Rock sugar 1 small pc., Haw Flakes 5 pcs.
Some garlic & ginger.

材料:-
亢腩 1 公斤 /. 豬手 1 公斤。
蠔油 1 湯匙，柱候醬 2-3 湯匙，
冰糖 1 小塊，山渣片 5 塊。
一些蒜片及羌片。

Method:-
1) Put beef brisket in boiling water, take out & cut big pcs.
2) Fry garlic & ginger with oil, add in beef pcs. fry until dry, add in all the
ingredients stir fry for a while, then add water to the level of the meat.
Bring to boil and cook for 1/2 hour, off heat, remain cover until cool down.
Turn on fire again cook 20 minutes, off heat, remain cover until cool down again.
Repeat once more. Open and use chopstick to check whether can
go through the meat easily. If not, repeat again.
(In the meantime add water if necessary).
3) If sauce too light, add corn flour solution to thicken it.
It's perfect to serve with rice or noodles.
#. Separate the meat and the sauce, put the sauce in a cup and frig. for
1-2 hours, until the fat form solid, throw away the top fat, then you get
a healthy sauce without fat, put the sauce back to the meat for reheat.
#. Pig feet use the same method to do.

做法:-
1) 亢腩出水，取出切大塊。(豬手先斬件才出水）
2) 開鑊爆香一些蒜片及羌片，加入亢腩略炒干身；下所有稠料爆片刻，
加水至肉面, 炆煮半小時，熄火，冚蓋焗至涼；再開火煮滾炆 20分钟，熄火，
冚蓋再焗至涼； 再重覆一次。開蓋用筷子試是否容易穿過才成。否则再做一次。
如汁太乾需加水同炆。
3) 如肉質已夠冧，汁料太稀，便下生粉水煮至濃稠便成。拌飯或麵均可。

# 將肉和汁分開，放汁入雪櫃1-2 小時至面層肥油凝固成白色，揭去上面油塊
棄之，便得一健康去油的汁料，放此汁回肉塊同加熱便可享用。
# 豬手做法相同。