今天要分享一道特别味道的牛腩煲 就是用中国南方地区特有的豆腐乳来煮牛肉 这是粤菜里的一种吃法，很不一般的味道。

1、首先我们要选这种牛腩1000克左右，切块状，然后，放入滚水里------当锅里的水重新烧开 -------即可捞出-------把牛肉 清洗干净。

2、炒锅烧热 加入少量的油，把葱和姜炒香，之后把牛肉倒入大火翻炒2分钟。

3、趁热浇入料酒，同时加入南乳以及它的汤汁，和屏幕显示其他调味料，炒匀 再煮2分钟 让味道和牛肉融合。

4、接着倒入3杯的开水 重新烧开后，转入砂锅里，这时可以放入一些陈皮，不少人认为它会让牛肉更容易煮烂，不过至少味道不错。

5、先用大火煮1分钟 再加盖转小火焖煮2个到2个半小时，直到牛肉软烂到你可以接受的程度。

6、中间提前20分钟 把之前泡软的腐竹 剪成段 放入一起煮。

7、出锅前，加入葱段和鲜辣椒，增加色彩和味道。这时锅里一般还会有不少汤汁，可以用少量湿淀粉勾芡一下，趁热食用。

​

Stew beef brisket. This is a very unique dish made by cooking beef brisket in a  rich sauce made with a type of fermented tofu from the southern part of china. A cantonese style dish.

 

First we will prepare 1000 grams of beef brisket. cut into chunks and then placed in a pot of boiling water. when the water comes to a boil again, immediately drain and wash clean

 

Heat a pan until hot and add in a small amount of oil, sauté some green onions and ginger until fragrant. then add in the beef and stir on high heat for 2 minutes

While it's hot add in the cooking wine and at the same time add in the fermented tofu and it's sauce. along with all the seasonings shown. Incorporate everything and let it simmer for 2 minutes to let the flavours fully immerse. 

 

Add in 3 cups of water and when it comes to a boil transfer everything into a casserole pot. add in some dried tangerine peels to help the brisket cook down to a tender texture and add a nice flavour

 

Cook on high heat for 1 minute then cover the lid and cook on low heat for 2 to 2 and half and hour until the beef is tender to your liking

 

20 minutes before it's ready, cut up the soaked tofu skins and add it in

 

The final step is to add in some green onion stalks and fresh pepper which will add a nice pop of colour and some extra depth to the flavour. There will be quite a bit of sauce in the casserole, so you can definitely thicken it with a little bit of corn starch