牛魔王嘅你, 又點可以拒絕《清湯蘿蔔牛腩煲 》| MUST TRY!!! Chef Po's "Beef Brisket in Clear Broth"

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歡迎嚟到「酒滿飯寶 Chef Po」嘅頻道。 今期就嚟一個人人都鍾意食嘅清湯牛腩煲！牛魔王嘅你肯定冇辦法拒絕！ Video入邊啦，我就用咗崩沙腩同埋牛坑腩去做，大家鍾意買咩部位嘅牛腩都冇所謂。 呢個份量足夠四到五個人用，大家如果食唔到咁多就做細份啲啦。 2100g - 牛白腩、牛坑腩 (普通牛腩，牛肋條都冇所謂) 600g - 牛脊骨 2條 - 白蘿蔔 3.6L-4.8L - 水 70ml x 2 - 花雕酒 2-3湯匙 - 冬菜 適量 - 香葉、八角、花椒 適量 - 白胡椒粒、姜、青蔥、蝦米 適量 - 芹菜、芫荽、紅椒絲 (裝飾用) 醬汁做法：: 蔥花、蒜蓉、干蔥、芫荽、指天椒、熱油灑上 2湯匙蒸魚豉油、半湯匙美極豉油、芝麻油 Beef Brisket and Daikon in Clear Broth Ingredients: 2100g - Beef fatty brisket, beef plate brisket (regular beef brisket, beef short ribs are fine too) 600g - Beef spine bones 2 pieces - White daikon radish 3.6L-4.8L - Water 75ml x 2 - Shaoxing wine 2-3 tablespoons - Dong cai (preserved mustard greens) Appropriate amount - Bay leaves, star anise, Sichuan peppercorns Appropriate amount - White peppercorns, ginger, scallions, dried shrimp Appropriate amount - Celery, cilantro, red pepper strips (for decoration) Dipping sauce: Chopped scallions, minced garlic, shallots, cilantro, bird's eye chili, drizzle hot oil on top 2 tablespoons steamed fish soy sauce, 1/2 tablespoon Maggi soy sauce, sesame oil Cook beef brisket on high heat for 30 minutes, then simmer on low heat for 1 hour. It's recommended to buy fresh beef brisket for much better flavor. Add the daikon 15 minutes before finishing and cook in the soup. 牛腩大火煮半個鐘，之後細火一個鐘，建議買新鮮牛腩去煮，味道好好多。 蘿蔔醬後15分鐘先放入去個湯度煮就OK 㗎啦。 大家有啲咩菜式想睇，記得留言俾我，多謝大家！ 鍾意睇美食紀錄，大家可以去 @hkjerry 頻道裏面睇，裏面亦都有我喺餐廳做嘅菜式！ ------------------------------------------------------- 想了解喜聚坊嘅古法菜式，點擊以下連接: https://www.youtube.com/watch?v=PQCKKilVX3E&t=169s https://youtu.be/MOML7biyZLE?si=CHGogEIjmmSjPNiZ https://www.youtube.com/watch?v=LHn_u5cyO4I ------------------------------------------------------- 「喜聚坊」位於香港大角咀，係一間私房菜餐廳，主打古法失傳菜式，我哋招牌菜有國寶鴨、油泡獅頭魚、太子魚肚、智囊寶中寶等唔同嘅美食，每道菜都新鮮製作，保留返傳統嘅製作方式同味道。大家如果有興趣，不妨都可以過嚟試吓！ 📍 地址：喜聚坊，大角咀利得街 10-12 號地舖 📍 Address: Joyful Peace Restaurant, G/F, 10-12 Li Tak Street, Tai Kok Tsui, Hong Kong 🚶🏻‍♂️ 6-min walk from Exit C1, Olympic MTR Station 📞 TEL: +852 5199 3895 #家庭菜 #清湯牛腩 #粵菜 #香港美食 #寶哥 #喜聚坊 #烹飪教學