Hong Kong Style Beef Brisket noodles(gang shi niu nan mian )

Hong Kong Style Beef Brisket noodles

Introduction:

"The beef brisket in Hong Kong is fragrant and crisp, and it melts in the mouth. I can't forget the strong and fragrant taste for a long time. Compared with the beef brisket in Shenzhen, the taste is more pure. It's full of beef flavor, and it's not complicated at all. Thinking about the taste, I tried to make this beef brisket noodles. I feel 8 points similar, good ~ ~ ~"

Production steps:

Step 1: spare the brisket with water

Step 2: put a little oil in the pot, add ginger to stir fry until fragrant, then put it into the sirloin and stir fry over medium heat, add sugar, soy sauce and star anise until fragrant, and color each sirloin evenly

Step 3: fry the beef brisket until it is dark and fragrant. Add a little soy sauce to color it. Add boiling water to cover the beef brisket. Add dry pepper and cook for 10 minutes. Turn the heat down and simmer until crisp;

Step 4: cut the white radish into pieces, stir fry it in the pot until the surface is golden, and take it out for standby. The fried white radish is not easy to boil when stewed

Step 5: when the beef brisket is crispy, add the radish and cook for about 10 minutes

Step 6: put the noodles into a bowl, pour in the cooked beef brisket, sprinkle with scallion, and mix with your favorite seasoning

Materials required:

Beef Brisket: right amount

White radish: right amount

Soy sauce: moderate

Old style: moderate

Scallion: right amount

Star anise: right amount

Ginger: right amount

Dry pepper: right amount

Sugar: right amount

Note: it takes a long time to stew the beef brisket. If you are in a hurry, you can put it into the pressure cooker and stew it for half an hour

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Gang Shi Niu Nan Mian