Carrot and beef brisket soup(hu luo bo niu nan tang )

Carrot and beef brisket soup

Introduction:

"I seldom buy beef for cooking at home, but I often buy beef brisket. First, I think beef is too expensive. Second, the taste of beef brisket is better than beef. Cantonese beef brisket is nothing more than stew and stew, so today we use carrot stew, add some celery, taste good. When buying beef brisket, I like to buy pit brisket, which is the part of steak after ribs are removed. The meat quality is better and the taste is good. Ingredients: 500g beef brisket, 1 carrot, 100g celery, some ginger and salt

Production steps:

Materials required:

Beef Brisket: 500g

Carrot: 1

Celery: 100g

Ginger: right amount

Salt: right amount

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Hu Luo Bo Niu Nan Tang