Hong Kong-style beef brisket noodles

The sirloin eaten in Hong Kong is fragrant and crispy, and it feels like it melts immediately in the mouth. The strong aroma will not be forgotten for a long time. Compared with the sirloin eaten in Shenzhen, the taste is purer. In the mouth, it is full of beef aroma, not complicated at all. Thinking of the taste, I tried making this sirloin noodles myself. It feels 8 points similar, not bad ~~~~~

Recipe Recommendations

beef brisket appropriate amount
white radish appropriate amount
soy sauce appropriate amount
soy sauce appropriate amount
green onion appropriate amount
octagonal appropriate amount
Jiang appropriate amount
dried chili appropriate amount
white sugar appropriate amount

slightly spicy
burn
three-quarters of an hour
simple

Steps for Hong Kong-style beef brisket noodles

Keep the beef brisket flying water aside

Put a little oil in the pan, add ginger slices and saute until fragrant, then add the sirloin and stir fry over medium heat. Add white sugar, soy sauce, and star anise, and stir fry continuously until the frying aroma is fragrant and each piece of sirloin is evenly colored.

Stir fry the sirloin until the color becomes dark and the aroma wafts out, add a little soy sauce to color it, add boiling water to cover the sirloin, add the dried peppers, cook over high heat for ten minutes, turn to low heat and slowly simmer until crisp;

Cut the white radish into pieces, stir-fry in the pan until the surface is golden and remove it for later use. The stir-fried white radish will not be easy to boil when stewing.

When the beef brisket is simmered until crisp, add radish and cook for about ten minutes before serving

Put the noodles into a bowl, pour in the cooked beef brisket, sprinkle with chopped green onion, add your favorite seasoning and mix well