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Hong Kong cuisine - brisket braised White radish Clear soup



material:

brisket 600 g
2 green onions
5-6 slices ginger
White radish 1

Seasoning:

2 teaspoons salt
1 teaspoon sugar
1 teaspoon black pepper

practice:

1, the green onions, white radish and ginger cut into small pieces alternate
2, the brisket boil water reserve
3, open the fire, put the olive oil, and so ginger and green onions into the pot heat, saute
4, into the beef brisket, add a cup of water, then add white radish, water to add to overshadowed most of the ingredients, cover, turn small fire after the water boiling stew one hour
5. After 1 hour, the sugar, salt and black pepper into, stir well then cover, turn small fire and then stew for 1 hour to complete

Note:
This dish is a bit light, such as love can be additionally concentration taste 1 tablespoon soy sauce and 1 tablespoon dark soy sauce taste aggravation, or chicken broth instead of water

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香港常用網址

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material:

Chicken breast 1/2 block
2 onions
Ginger 10 grams
40 grams of garlic
Water 100㏄

seasoning:

A. five - spice powder 1/4 tsp
1 tablespoon sugar
Soy sauce, 1 tablespoon cream
1/4 teaspoon baking soda
2 tablespoons cooking wine
B. sweet potato flour 2 cups
2 tablespoons honey

practice:

  1. peeled chicken breast, chicken breast from the side cross-sectional in the end, but do not cut, spread out into a large chicken aside.
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  3. Place chicken discharged into the pickle, after placed in the refrigerator covered with plastic wrap, for about 2 hours.
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