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Method:
Blanch the whole brisket in boiling
water, rinse the foam and remove from water. Bring 10 cups of
water to a boil, return brisket and add seasonings A. In order
to make the five-spice flavor stand out, do not add too much liquid.
Heat until boiling first, then continue cooking over low heat for 40
minutes. Remove brisket and cut into small pieces. Remove
the spice dregs from the soup with a sieve. Cook brisket in wok
with seasonings B added for 20 minutes until tender completely.
Bring a pot of water to a boil, cook noodles until done and remove to
a soup bowl. Rinse baby bok choy and cut into small sections.
Blanch in boiling water until soft and add to the noodles, then
drizzle with beef and soup. Drizzle the soup for cooking the
beef over the noodles and spread brisket pieces on top. In
addition to beef brisket, beef shank can be used as well. Serve.
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