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⬇️⬇️English recipe follows⬇️⬇️
燜牛碎腩

材料：
牛碎腩2斤
薑一舊

處理：
1. 大火煲滾一鑊清水。
2. 牛碎腩，放鑊內，加入粗鹽一茶匙，米酒一湯匙，出水至起泡。
3. 薑，去皮，切厚片。
4. 牛碎腩，逐件清水沖洗乾淨。
5. 牛碎腩，切大舊。

烹調：
1. 牛腩，白鑊，大火烘乾。
2. 牛腩，炒至有微金黃色，轉慢火，加入油半湯匙，炒勻。
3. 加入薑片，轉大火，炒勻。
4. 轉慢火。
5. 加入調味料：
a. 柱侯醬一湯匙
b. 蠔油一湯匙
c. 冰糖100克
轉大火，炒勻，加入大滾水蓋過牛腩，冚蓋，大火滾起，轉中火燜45分鐘。
6. 牛腩已燜了45分鐘，不要打開蓋，熄火，焗45分鐘。
7. 牛腩已焗了30分鐘，用筷子檢查一下是否已燜腍。
8. 牛腩已燜腍，轉大火，攪勻至收汁。
9. 完成，上碟，可享用。

Braised beef briskets

Ingredients:
Beef briskets (in pieces) 2 catty
Ginger 1 No.

Preparation:
1. Heat up a wok of water at high flame.
2. The beef, put in the wok. Add in 1 tsp of cooking salt and 1 tbsp of rice wine. Boil up until bubbles arising up.
3. Ginger, get it peeled and thickly slice.
4. The briskets, rinse one by one with tap water.
5. The briskets, cut in big pieces.

Steps:
1. The beef, plain wok, heat up at high flame.
2. The beef, fry well until it turns into the light colour of golden yellow. Turn to low flame, add in 0.5 tbsp of oil, fry well.
3. Add in ginger slices. Turn to high flame, fry well.
4. Turn to low flame.
5. Add seasoning:
a. Chu hou paste 1 tbsp
b. Oyster sauce 1 tbsp
c. Rock sugar 100g
Turn to high flame. Fry well. Add in boiled-up water just covering up the ingredients. Cover up the wok. Heat up at high flame. Turn to medium flame and braise for 45 minutes.
6. The beef has been braised for 45 minutes, keep covered up the wok. Turn off fire and leave it for 45 minutes.
7. The beef has been covered up for 30 minutes, use a pair of chopsticks to check if it has been softly braised well.
8. The briskets have been softly braised, turn to high flame. Stir well until the sauce becomes thick.
9. Complete. Put on plate. Serve.

炆牛腩Braised Beef Brisket

The beef briskets, costs $58 per catty this year. It is double the price since 5 years ago. This video will show you how to choose and cook. It is juicy and tender. You will make this dish again and again.
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