CHINESE BEEF 2 -Stewed Beef Brisket In Clear Soup. 清湯牛腩

Ingredients:-
1 kg Beef Brisket, 1 pack of Imperial Spice,
1 big Radish (skin & cut big pcs.)
1 pc. Ginger (sliced) , 2 stalks Spring Onion.

材料：-
牛坑腩 1 公斤，滷味香 1 包，
白蘿蔔 1 大個（去皮，切角塊）
羌 1 塊（切片），葱 2 条。

Method:-
1) Beef Brisket cut into chunks. Scald in hot water for a while. Take out.
2) Heat oil and saute garlic and ginger, put in beef chunks stir fry with seasoning:
(Oyster sauce 2 tbsp, soya sauce, wine, white pepper & salt) for 10 minutes.
3) Boil half pot of water add in 1 pack of Imperial Spice, ginger, 2 whole stalk of
spring onions, put beef chunks and radish stew for 1/2 hour in medium heat,
turn fire off cover for 15 mins., turn on fire again stew for 1/2 hour, turn fire off
cover for 15 mins., turn on fire again stew until tender.
4) Take out all the meat and radish, put soup separate in another container,
all put in refrigerator over night.
5) Next day the top layer of fat will become solid and easy take away, put the beef
in the oil free clear soup and bring to boil. Beef brisket can serve with chili sauce
and light soy and the clear beef soup is delicious. (It is nice to add lettuce in the
soup too).

做法 :-
1) 坑腩切大塊，出水取出。
2) 開火爆香蒜頭及羌片，加入坑腩爆炒片刻，下稠味（蠔油 2 湯匙，生抽，酒、
古月粉及鹽）炒約 10 分鈡。
3) 煮滾大半煲水，加入滷味香 1 包，羌片，原條䓤 2 條, 加入牛腩及蘿蔔，
中火炆半小時, 熄火冚蓋焗 15 分鐘；再開中火炆半小時，熄火焗 15 分鐘，
再開火炆至冧。
3) 盛起牛腩及蘿蔔，湯放另外一盛器內，同放入雪柜雪過夜。
4) 隔天湯面的油便凝固成一塊可掀走之硬塊，放回牛腩在已去油的清湯內煮滾。
牛腩可沾以辣椒醬及生抽同吃。清湯可口。(也可加入生菜在湯內更添食趣）