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Method:
Blanch the whole brisket in boiling
water, rinse out the foam and remove from water. Bring 15 cups
of water to a boil, return brisket along seasonings A added.
Cook over low heat for 30 minutes, then remove and cut into thick
strips. Remove the spice dregs with a sieve. Return
brisket and add seasonings B as well as rinsed pickled mustard strips.
Continue cooking for 20 minutes more, until softened. Pickled
mustard stem is pretty salty, the salty flavor will remain in the soup
after cooking, notice the seasonings to prevent the soup from being
too salty. Another method is to simmer the cooked beef strips
and pickled mustard stems until flavor is well absorbed, then spread
over the noodles and drizzle with the soup broth. This way the
pickled mustard and beef will have a heavier taste. Bring a pot
of water to a boil. Cook the noodles, remove to a soup bowl and
drizzle with pickled mustard beef soup, then sprinkle with rinsed leek
sections. Serve.
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