𝘽𝙚𝙚𝙛 𝘽𝙧𝙞𝙨𝙠𝙚𝙩 𝙬𝙞𝙩𝙝 𝘽𝙚𝙖𝙣 𝘾𝙪𝙧𝙙 𝙎𝙝𝙚𝙚𝙩

Hello December! 傳統的客家菜💓比較懷舊的菜式！但其本上煮一個呢個就可以當一餐！材料有肉有菜，非常豐富🥰枝竹吸晒汁好正🤍而家天氣凍左，一路熱住一路食最正😌再加生菜同炸枝竹！我唔鍾意食羊，所以用咗牛腩，大家可以直接用羊腩，同一個做法！要有耐性炆淋牛腩至少要2小時以上！😊

▶️ 燜煮期間牛腩放底，要俾水浸住佢 先會淋，如果水分蒸發，要自己加入熱水及最後試味！

材料：(2-3人用)
牛腩 1斤
馬蹄 8粒
炸枝竹 1包
冬菇 8粒
生菜 2棵
薑片 2片
蒜頭拍扁 4粒
乾蔥切半 4粒
蔥 適量
紹興酒 1湯匙

調味:
柱候醬 2湯匙
腐乳1湯匙
南乳 2湯匙
冰糖 30g
生抽 2湯匙
八角 2粒
水 約800ml

做法:
1) 牛肉凍水落，再煮至水滾，出水5分鐘，再洗淨污糟物備用！
2) 冬菇浸軟去蒂，馬蹄去皮，生菜洗淨
3) 熱鑊下油，加入薑片、乾蔥頭及蒜頭爆香2分鐘！再加入牛腩及冬菇炒1分鐘，再倒入紹興酒！再加入一半蔥、調味料，蓋過肉！
4) 煮滾後加入馬蹄，上蓋以小火炆約1小時熄火！焗半小時後再開小火繼續炆30分鐘，加入枝竹再炆多30分鐘或至淋
5) 放上蔥再將牛腩煲上爐！可一路食一路加入生菜同淨返的炸枝竹食

Ingredients (for 2-3 people):

• 1 lb beef brisket
• 8 water chestnuts
• 1 pack of fried bamboo shoots
• 8 dried shiitake mushrooms
• 2 heads of lettuce
• 2 slices of ginger
• 4 cloves of garlic, smashed
• 4 shallots, halved
• Green onions, to taste
• 1 tbsp Shaoxing wine

Seasoning:

• 2 tbsp chu hou paste
• 1 tbsp fermented bean curd
• 2 tbsp fermented red beancurd
• 30g rock sugar
• 2 tbsp soy sauce
• 2 star anise
• About 800ml water

Instructions:

1. Rinse the beef in cold water, then boil until it reaches a rolling boil. Drain and rinse the impurities, then set aside for later use.
2. Soak the shiitake mushrooms until soft and remove the stems. Peel the water chestnuts and wash the lettuce.
3. Heat oil in a wok, and sauté the ginger slices, shallots, and garlic for 2 minutes until fragrant. Add the beef brisket and shiitake mushrooms, stir-frying for 1 minute. Then pour in the Shaoxing wine. Add half of the green onions and the seasonings, covering the meat.
4. Once boiling, add the water chestnuts, cover, and simmer on low heat for about 1 hour. Turn off the heat and let it sit for half an hour, then continue to simmer on low heat for another 30 minutes. Add the bamboo shoots and simmer for an additional 30 minutes or until thoroughly cooked.
5. Top with green onions and place the beef brisket pot on the stove! You can serve it continuously, adding lettuce and the fried bamboo shoots as you eat.