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Method:
Blanch the whole brisket in boiling
water for a second, rinse out the foam and remove from water.
Bring 15 cups of water to a boil, return brisket and add the remaining
seasonings A, cook over low heat for 45 minutes, then remove and cut
into thick slices. Remove the dregs from the soup with a sieve.
Cook brisket in wok and season with seasoning B, cook until flavor is
well absorbed. Bring a pot of water to a boil. Cook the
noodles, remove to a soup bowl. Rinse bok choy and cut into long
strips, then blanch in boiling water until done and remove to the soup
bowl with the noodles. Drizzle with beef soup and spread the
beef over the top. Serve. The beef brisket can be
substituted with beef shank, however, shank needs to be cooked through
first, then stew with oyster sauce until flavor is well absorbed
before being sliced, or it will lose its flavor easily. Oyster
sauce has a unique flavor that is easily absorbed by the cut brisket.
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