清湯牛肚腩 (4人份) Beef Brisket and Tripe in Clear Broth (4 servings)

清湯牛肚腩 (4人份)

Beef Brisket and Tripe in Clear Broth (4 servings)

📌材料 Ingredients:

牛肋條 Beef rib finger           500克(g)

牛肚 Beef tripe                       500克(g)

白蘿蔔 Turnip                        800克(g)

八角 Star anise                       2粒(pcs)

花椒 Sichuan pepper              1湯匙(tbsp)

陳皮 Aged tangerine peel       1片(section)

桂皮 cinnamon                       1段(stick)

生薑 Ginger                            20克(g)

冰糖 Rock sugar                     10克(g)

清湯 Clear broth                     500毫升(ml) 

芫荽碎 Chopped cilantro       隨意(to taste)

🔪煮法 Method:

1. 牛肋條和牛肚浸清水1小時解凍

Thaw the beef rib finger and the beef tripe. Soak them in water for 1 hour.

2. 牛肚和牛肋條肉汆水10分鐘

Blanch beef tripe and beef rib finger for 10 minutes.

3. 清水沖洗和除去多餘的脂肪和筋膜後備用

Rinse with cold water and remove excess fat and fascia,

then set aside.

4. 白蘿蔔刨皮後切塊, 汆水10分鐘可減少苦味

Peel and cut the turnip into chunks. Blanch for 10 minutes to reduce the bitterness.

5. 除白蘿蔔外, 所有材料倒入壓力鍋後煮30分鐘

Besides turnip, put all ingredients in the pressure cooker. Then cook for 30 minutes.

6. 30分鐘後, 加入白蘿蔔再煮15分鐘

After 30 minutes, put the turnip in the pressure cooker. Then cook for 15 minutes.

7. 夾出白蘿蔔備用

Take all the turnips out, and set aside. 

8. 牛肚和牛腩切片後與白蘿蔔一起上碟

Cut beef tripe and rib finger into slices, and put them in a bowl with turnips.

9. 倒回湯汁和撒點芫荽碎即成

Pour back the beef broth into the bowl. Sprinkle with chopped cilantro, and serve.

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