Скачать или смотреть 保哥煮場《清湯牛腩》家庭式製作方法 | Chef Paul Wong "Beef Brisket & Dalkon in Clear Broth" Recipe

大家好，又係我黃亞保!
歡迎來到黃亞保師傅的廚房！今天為大家帶來一道大家耳熟能詳的經典粵菜——清湯牛腩。這道菜在外面餐廳吃得多，但其實在家也能做出餐廳級別的美味！
🛒 完整食材清單
主料：
崩沙腩 1.2kg（筋膜多，口感爽彈）
牛坑腩 1.2kg（肉質嫩滑）
牛骨 600g（帶少許肉，增加湯的鮮甜）
白蘿蔔 600g（冬天的最好）
配菜香料：
洋蔥 半個（白洋蔥香味更濃）
薑 5片
南薑 5片（潮汕清湯腩秘密武器）
青蔥 適量
芫荽 適量
唐芹 適量
冬菜 2湯匙
蒜油 適量
冰糖 37.5g（令肉質更軟滑）

香料包：
香葉 5片
八角 3粒
桂皮 半片
草果 1粒
陳皮 1片
白胡椒粒 2茶匙

調味：
鹽和魚露（按個人口味調節）

製作工藝
第一步：牛骨焗香
焗爐預熱250°C，大火焗30-45分鐘
焗到牛骨變深啡色，帶有焦香味
這樣做出來的湯才夠香，絕不能省略！

第二步：洋蔥煙燻
鍋底鋪錫紙，將洋蔥燒到真正焦糖化
帶來獨特的煙燻風味層次

第三步：壓力煲分層煮製
牛骨煲湯：壓力煲30分鐘
取出牛骨：湯底已充分出味
加入牛腩：放入牛腩、香料包和冰糖
牛腩煮製：壓力煲25-30分鐘至軟腍
取出牛腩：檢查軟度，夠軟即可取出
白蘿蔔收尾：最後放入白蘿蔔，壓力煲5分鐘
💡 壓力煲時間換算：壓力煲15分鐘 = 普通煲1小時

第四步：白蘿蔔處理
用滾刀法切，外軟內有口感
最後加入避免過爛，保持最佳口感
🍜 潮式經典配菜
蔥花、芫荽、唐芹、冬菜、炸蒜油，層次豐富，香味撲鼻！每一口都是滿滿的幸福感！

⏰ 製作時間分解
牛骨焗香：30-45分鐘
牛骨煲湯：30分鐘（壓力煲）
牛腩煮製：25-30分鐘（壓力煲）
白蘿蔔：5分鐘（壓力煲）

保哥貼士:
✅ 牛骨、牛坑腩、崩沙腩要早上去街市買，過了9點就有機會沒有貨
✅ 南薑是潮汕清湯腩的靈魂，千萬不要省略
✅ 分層煮製是關鍵：牛骨先出味→牛腩煮軟→蘿蔔最後加
✅ 壓力煲大大縮短時間，15分鐘頂普通煲1小時
✅ 湯要調得偏濃味，淋在牛腩上才夠味
✅ 牛腩橫切能看到美麗坑紋，賣相更佳
✅ 可配河粉做成河粉牛腩，記得湯要調濃一點

想睇咩菜式，記得留言俾我知道，話唔定下條片就係做你依個菜式啦！
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Hello everyone, it's me Paul Wong again!
Welcome to Chef Paul Wong's kitchen! Today I'm bringing you a classic Cantonese dish that everyone knows and loves - Beef Brisket and Daikon in Clear Broth. While this dish is commonly enjoyed at restaurants, you can actually make restaurant-quality deliciousness at home!
🛒 Complete Ingredient List
Main Ingredients:
Beef Brisket (Marbled Cut) 1.2kg (rich in tendons, chewy texture)
Beef Brisket (Lean Cut) 1.2kg (tender and smooth)
Beef Bones 600g (with some meat attached for enhanced soup sweetness)
White Daikon Radish 600g (winter radish is best)
Aromatics & Garnishes:
White Onion ½ piece (white onions have stronger aroma)
Ginger 5 slices
Galangal 5 slices (secret weapon of Teochew-style clear broth)
Green Scallions as needed
Cilantro as needed
Chinese Celery as needed
Preserved Mustard Greens 2 tablespoons
Garlic Oil as needed
Rock Sugar 37.5g (makes meat more tender)
Spice Packet:
Bay Leaves 5 pieces
Star Anise 3 pieces
Cinnamon Bark ½ piece
Black Cardamom 1 piece
Dried Tangerine Peel 1 piece
White Peppercorns 2 teaspoons
Seasoning:
Salt and Fish Sauce (adjust to personal taste)
👨‍🍳 Signature Cooking Method
Step 1: Roasting Beef Bones
Preheat oven to 250°C, roast on high heat for 30-45 minutes
Roast until bones turn deep brown with aromatic char
This step is essential for achieving proper soup flavor!
Step 2: Caramelized Onion Smoking
Line pot bottom with aluminum foil, char onion until truly caramelized
Creates unique smoky flavor layers
Step 3: Pressure Cooker Layered Cooking
Bone Broth: Pressure cook for 30 minutes
Remove Bones: Broth base is now fully flavored
Add Beef Brisket: Add brisket, spice packet, and rock sugar
Cook Brisket: Pressure cook for 25-30 minutes until tender
Remove Brisket: Check tenderness, remove when sufficiently soft
Daikon Finish: Finally add daikon radish, pressure cook for 5 minutes
💡 Pressure Cooker Time Conversion: 15 minutes pressure cooking = 1 hour regular cooking
Step 4: Daikon Preparation
Cut using rolling knife technique for varied texture
Add last to prevent overcooking and maintain optimal texture
🍜 Classic Teochew-Style Garnishes
Scallions, cilantro, Chinese celery, preserved mustard greens, fried garlic oil - rich layers of flavor and aroma! Every bite is pure satisfaction!
⏰ Cooking Time Breakdown
Bone Roasting: 30-45 minutes
Bone Broth: 30 minutes (pressure cooker)
Brisket Cooking: 25-30 minutes (pressure cooker)
Daikon: 5 minutes (pressure cooker)
💡 Chef Paul's Pro Tips:
✅ Buy beef bones, lean brisket, and marbled brisket early at the wet market - after 9 AM, good cuts might be sold out
✅ Galangal is the soul of Teochew-style clear broth - never skip it
✅ Layered cooking is key: bones for flavor → brisket until tender → daikon last
✅ Pressure cooker dramatically reduces time - 15 minutes equals 1 hour regular cooking
✅ Season broth on the stronger side so it maintains flavor when poured over brisket
✅ Cut brisket crosswise to show beautiful marbling patterns for better presentation
✅ Can be served with rice noodles for beef brisket noodle soup - remember to make broth more concentrated
🏪 Shopping Tips
Marbled Brisket: About $168/lb, rich in tendons, more chewy (Chef's favorite)
Lean Brisket: About $130/lb, tender and smooth
Best Shopping Time: 6-8 AM, noodle shops compete for these premium cuts
🔥 Why Choose Pressure Cooker?
Traditional clear broth requires 2-3 hours of simmering. With a pressure cooker, achieve the same results in just 1 hour! Time-saving and energy-efficient - perfect for modern households!
This bowl of beef brisket and daikon in clear broth isn't just a dish - it's the perfect fusion of traditional Cantonese culinary artistry with modern cooking techniques. Follow Chef Paul Wong's professional methods, and you too can create stunning clear broth beef brisket at home!
Remember to like 👍 subscribe 🔔 and share with friends! More authentic Cantonese recipes coming up - see you next time!


#黃亞保 #清湯牛腩 #粵菜 #香港美食 #烹飪教學