清湯腩🥘真正做法🎯以前做錯曬🤭睇完明白曬🤭湯清腩甜👍冇混淆👋處理 崩沙腩(牛的橫膈膜🐂連著少許的肉)點整最好食😋如何保留湯底最凊味👦更濃💯做到肉質鮮嫩淋滑♨️蘿蔔更清甜🈚️苦澀味🎯重點分享🎯簡易程序👍

Описание: ⬇️⬇️English recipe follows⬇️⬇️
真正清湯腩（下）

烹調：
3. 湯汁，過濾至牛腩內。
4. 加入冰糖，大火煲滾。
5. 湯汁滾起後，轉中慢火，冚蓋炆1小時。
6. 蘿蔔，去皮，清水洗淨，切細舊。
7. 大火在鑊中煲滾1鑊水，熄火，加入蘿蔔浸，加入少許鹽，去除苦澀味。
8. 牛腩，熄火，用筷子試一試能否戮穿，夾上碟。
9. 蘿蔔已浸了30分鐘，撈起，放煲仔內。
10. 牛腩已攤凍，放在砧板上，打橫切件，放煲仔內。
11. 清湯退去油分，倒入牛腩內，大火煲滾。
12. 預備辣椒油1茶匙在小碟內，加入生抽3茶匙，攪勻。
13. 牛腩已滾起，加入少許鹽，再滾2分鐘，試一試味。
14. 在牛腩放上少許蔥段。
15. 完成，可享用。

Braised beef brisket in clear broth (Part 2)

Steps:
3. Beef broth, get it filtered to the beef brisket.
4. Add in rock sugar. Heat up at high flame.
5. Broth has been boiled up, turn to medium ~low flame. Cover up the wok and braise for an hour.
6. White radish, get it peeled. Rinse with tap water. Dice in small pieces.
7. Heat up a wok of water at high flame. Turn off fire. Put the radish in wok. Add in little salt to remove the bitterness.
8. Beef brisket, turn off fire. Use a pair of chopsticks see if it can be pinched through easily. Put on plate.
9. White radish has been soaked for 30 minutes, pick it up. Put in pot.
10. Beef brisket has been cooled down, put it on chopping board. Cut in pieces horizontally. Put in the pot.
11. Remove oil on top of the broth. Pour it into the brisket. Heat it up at high flame.
12. Get ready for 1 tsp of chili oil and 3 tsp of light soya sauce in a small plate. Mix well.
13. Beef brisket has been heated up, add in little salt. Boil for 2 more minutes. Taste it.
14. Put little green onion (in lengths) on top of beef brisket.
15. Complete. Serve.

清湯腩(上集)
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Beef Brisket & Daikon in Clear Broth (Part 2). Use of Skirt Steak: Chew & Tenderness in Each Bite!

蘿蔔清湯腩
選用崩沙腩:
啖啖都又有咬口又淋滑


Beef Brisket in Clear Broth (Part 2)