Hwee Ju's cook book

材料: 牛腩 820克 薑片 4至5片 蒜頭（拍扁）4至 5粒 八角 1粒 白米酒 1湯匙 低鹽雞湯（ 自製 或現成） 3量杯 水 1量杯 香葉（bay leaf） 3片 白胡椒粒 約 20粒 冰糖（如大拇指大小） 10克 白蘿蔔（去皮切粗塊） 500克 鹽 酌量 做法: 牛腩用滾水略煮，去血水。撈起瀝乾。切粗塊。如有肥膏，也切丟。備用。 燒熱油鑊，下薑片和蒜頭，用大火爆香。下牛腩炒熱。灑酒，炒勻。倒進雞湯和水。加香葉，白胡椒粒和冰糖。 加蓋煮滾後，煮約3,0分鐘，熄火，不拿走蓋，焗15分鐘。如是者，重複此步驟至牛腩開始軟稔。 另起油鑊爆香白蘿蔔。加入牛腩中，煮至蘿蔔軟稔。加少許鹽調味，即成。 更多内容:  http://www.christinesrecipes.com/2013/12/beef-brisket-clear-broth.html#ixzz3K42fNPeB

INGREDIENTS: Beef cheeks (cut into 6cm cubes) 800g Garlic (whole/deep-fried) 10 cloves Chinese dates 5 pcs Ginger (2cm cubes) 50g Coriander 100g Spring onion 50g Cinnamon stick 1 pc Star aniseed 2 pcs White radish (peeled and sliced) 8 stalks Vegetable (xiao bai cai) 8 stalks SEASONING: Chicken consomme 2l Bean paste 2 tbs Oyster sauce 3 tbs Rock sugar 15g Dark soy sauce 1 tbs Chinese wine (Hua tiao jiu) 5 tbs METHOD: 1. Blanch beef cheeks in hot water for 20 seconds to clean them thoroughly. 2. Place blanched beef cheeks, white radish, Chinese dates, ginger, coriander, spring onion, cinnamon stick and star aniseed into a large pot, pour in chicken consomme and bring to boil 3 Add the rest of seasoning and simmer on low heat. After about 40 minutes, remove the white radish and set aside. After about two hours, remove the beef cheeks. 4. Arrange the beef cheeks on top of the white radish on a plate. Bring the sauce to boil. Add 1 tsp of cornstarch mixed with 2...